Cherry Wheat Rabbit Stew

2 3/4 cups all purpose flour, divided (2 cups only if canning)
1 tsp salt
1/2 tsp pepper
The meat of 9 lbs of rabbit (not 9 lbs of meat), cut into pieces
1/2 cup EVOO
4 cups onions, sliced thin
3 pounds mushrooms, thinly sliced
4 tablespoons chopped garlic
2 tablespoon chopped fresh thyme
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh rosemary
4 bay leaves
4 cups Sam Adams Cherry Wheat Beer (redd's apple ale does nicely as well)
2 quart chicken stock (I often use better that bullion)
4 tablespoons softened butter (not required if you are canning)
2 tablespoon minced fresh parsley

Mix 2 cups of flour with the salt and pepper. Dredge the rabbit in the mix and fry in olive oil until golden brown. place to the side.

cook onions in 2T of olive oil for a few minutes, then stir in the garlic, then the mushrooms, thyme, basil, rosemary, bay leaves, and parsley.

Mix the browned rabbit back in with the mushrooom onion herm mixture. Once it's starts boiling, put it on low and cover. cook for 30 minutes. remove bay leaves.

If you are going to can the soup then do not do the next steps. Can at 10 lbs pressure for 1 hour and 15 minutes. See my canning tutorial

To serve immediately:
Stir 6 tablespoons of flour into the softened butter until smooth. Whisk into stew. Serve hot!