I made this stew in a few different parts
Sauce-
Small bunch of Wild fennel (Foeniculum vulgare) chopped
½ cup Spelt flour
½ cup oil
3 cups White wine
2 cups water
1 tbp. sugar
1 tbsp. white wine vinegar
So make a white sauce by cooking flour and oil stirring continuously for about 5 minutes then gradually add white wine until you get a sauce consistency, then add wild fennel and simmer for 10 minutes but aside.
Veggies for stew-
7 Baby egg plants cut into wedges
1 Cultivated fennel cut into wedges
Bake these in hot oven with oil, salt and pepper until browned, put aside.
Mushrooms & Shallots
Fry 7 King Oyster and 500gm brown button mushrooms with 8 shallots (the dry ones) until tender, put aside.
Stew base-
Marinate 1 wild Rabbit in ¾ bottle of white wine, 2 chillies, 3 bay leaves and 6 whole garlic cloves overnight.
Drain and put liquid aside, pat rabbit dry then fry in hot oil until browned off, add marinade liquid and water to cover, simmer for 45 minutes, add all veggies, mushrooms and 1 cup of parsley to pot add more water or wine if needed to just cover, simmer for 15 minutes then add sauce and stir gentle through to thicken simmer for another 10 minutes until spuds and carrots are just tender then serve with nice bread and a nice white wine.
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