Rabbit Stew #1

3 pounds rabbit, cleaned and cut into pieces - 1 & 1/2 cups flour - 1/4 cup grapeseed oil - 3 Tbsp butter - 1 cup celery, diced - 2 cups diced carrots - 2 onions, finely diced - Salt - Freshly ground black pepper - 3 bay leaves - 6 cups water - 4 cups red wine - 4 medium-sized potatoes, diced - 1/2 cup sliced Sautéed mushrooms

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already Sautéed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.