WILD RABBIT POT AU FEU

* 2 rabbits
* 1 quart chicken stock
* 1 quart cold water
* 1/2 bottle red or white wine dry
* 1 T. Hi Mountain Elk Steak Seasoning
* 1 bouquet garni tied up in cheese cloth
(1 bay leaf, 1/4 teaspoon thyme, 3 cloves, 4 sprigs fresh parsley)
* 2 cups peas, fresh or frozen
* 3 large stalks celery, cut into 1/2 inch slices
* 3 large leeks, cut in 1/2 incH slices (white part only)
* 2 dozen fresh or frozen baby white onions
* 3 sprigs dill, coarsely cut up

Place rabbit pieces in a large kettle and add the stock, water, wine, Elk Steak Seasoning, and bouquet garni. Bring to a boil, skimming surface as needed to keep liquids clear. Lower heat and simmer, covered until rabbit is almost tender, 1 hour or more. Add all remaining ingredients and continue simmering until vegetables are tender, about 25 minutes or more. Remove bouquet garni. Serve the rabbit on a heated platter surrounded by the vegetables lifted from the broth with a slotted spoon. Serve the broth in a separate bowl.
Serves 6.