"This recipe creates a rabbit dish which is tender and full of flavor." — Bluemonday
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ground black pepper
1 (3 pound)
dressed rabbit, cut up
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) can
sliced mushrooms, drained
1 1/2 cups
potatoes, peeled and cut into 3/4 inch chunks
Have made this twice and it's wonderful. I raise California rabbit's and had to double the recipe for the bigger rabbit. My whole family rated this 5 stars.
I made this into a 10 star dinner! Never had rabbit before, but it was just so delicious. It was mostly the sauce that did it. I first fried up 1/4 lb. of bacon and used the drippings to brown the floured rabbit in, then put the bacon crumbled up into the sauce. I added 1 c dry white wine instead of water. I added 1 tsp. of dried thyme and 1 tsp. dried rosemary. Also cut up 1 med onion and added to the carrots and potatoes. I used all the called for ingredients and just made these extra additions. So I did alter the recipe a bit, but it really was a dish to remember. Next time, I'll try it with chicken parts so my husband will eat it!
My family loved this recipe. I did add a can of golden mushroom soup and extra broth. I came out like a rabbit stew. Thanks to the person that submitted the recipe because I love rabbit and never sure how to fix it. We served it over rice and mash potatoes. Both were great.
we did everything as in recipe and really loved what we got. this picture and dish requires something green on top like chaves (green young onion) and/or persil etc. Try and u have big chance to love it. tnx to original submiter for this recipe
Absolutely phenomenal! The only thing I did differently was to brown the rabbit pieces in bacon fat, and I used half water/ half milk in the sauce. Will definitely make this again, although next time I will probably serve it with mashed potates. Thanks, Bluemonday!
I've never had rabbit before so I had no idea how to cook it. I didn't have access to cream of mushroom soup so I used a mushroom gravy instead and a cup of vegetable broth. The rest of the recipe remained pretty much the same and I served it with rice. Delicious, thank you!
Great recipe! Will be doing again but probably wont be using rabbit. (nothing wrong with the rabbit, just not enough meat) will probably use chicken. Only changes i made was using red potatoes.
A new favorite! I used safflower oil instead of vegetable oil, red potatoes (left the skin on), and a pound of fresh mushrooms instead of the canned, but it came out perfect! I was skeptical of the Italian seasoning, but it added just the right amount of flavor. I might add a little salt to the sauce next time (probably because of the fresh mushrooms vs canned). I think I'm going to try this with guinea hen or even pheasant. Absolutely delicious. Thank you for the new recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Rabbit with Mushroom Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 200
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