Jackrabbit Stew


1 jackrabbit, boned and cubed

1 to 2 quarts water

4 potatoes, cubed

4 carrots, cubed

3 T. flour

1 tsp. salt

1 tsp. pepper

1 tsp. browning sauce such as Kitchen Bouquet

Fresh-baked bread, optional

In 4-quart pan, combine rabbit and water to cover by an inch. Boil until meat is tender. Add potatoes and carrots, and continue cooking until vegetables are tender. Stir in flour and cook until sauce thickens and bubbles. Add salt, pepper and browning sauce. Serve with bread.

John A. Voaklander

Osage, IA

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