Braised Rabbit with Mushroom Sauce Recipe

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Apr 11, 2012

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.

—sailboatkatmar

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May 11, 2011

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!

—missymar

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9 Ratings

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Aug 25, 2009

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.

—Fred Fabre

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Jun 08, 2009

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

—wlad78

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Sep 11, 2011

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!

—Caroline C

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Jan 03, 2011

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!

—puhutes

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May 02, 2011

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.

—Gibby

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Apr 03, 2013

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!

—DragonLady

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Nutrition

Calories
603 kcal
30%

Carbohydrates
50.9 g
16%

Cholesterol
122 mg
41%

Fat
22.2 g
34%

Fiber
5.6 g
22%

Protein
48.8 g
98%

Sodium
1033 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Braised Rabbit with Mushroom Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 603
Calories from Fat: 200

% Daily Value *
Total Fat 22.2g 34 %
Saturated Fat 5.4g 27 %
Cholesterol 122mg 41 %
Sodium 1033mg 41 %
Potassium 1226mg 34 %
Total Carbohydrates 50.9g 16 %
Dietary Fiber 5.6g 22 %
Protein 48.8g 98 %
Sugars 4.3g
Vitamin A 109 %
Vitamin C 26 %
Calcium 9 %
Iron 54 %
** Thiamin 37 %
Niacin 191 %
Vitamin B6 68 %
Magnesium 29 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.