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Braised Rabbit with Mushroom Sauce

By: Bluemonday

"This recipe creates a rabbit dish which is tender and full of flavor."

Rate/Review | Read Reviews (7)

What to Drink?
	Types of Wine: Pinot Noir

Prep Time:
10 Min

Cook Time:
1 Hr 40 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 (3 pound) dressed rabbit, cut up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 1/2 cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks

Directions

Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
Preheat an oven to 325 degrees F (165 degrees C).
Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.