Rabbit Stew

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1 cup all-purpose flour

Salt and freshly ground black pepper

2 pounds rabbit tenderloin, cut into 1 to 1 1/2-inch cubes

8 tablespoons butter, divided

3 cups port or red wine, divided

4 cups chicken or vegetable stock

1/2 tablespoon minced fresh thyme leaves

2 tablespoons minced garlic

3 bay leaves

1 large onion, halved and quartered

4 carrots, peeled and cut in 1/2 inch semi-circles

4 celery ribs, cut in 1/2-inch lengths

1 1/2 pounds sweet potatoes, diced

2 tablespoons minced fresh rosemary leaves

1 cup diced tomatoes

Generous pinch ground nutmeg

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