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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