Braised Rabbit with Mushroom Sauce recipe

All Recipes Meat and Poultry Recipes Game Meats Rabbit

Ingredients

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
¼ 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 ½ cups baby carrots
6 potatoes, peeled and cut into 3/4 inch chunks

Nutrition Info

603.2 calories
carbohydrate: 50.9 g
cholesterol: 122.1 mg
fat: 22.2 g
fiber: 5.6 g
protein: 48.8 g
saturatedFat: 5.4 g
servingSize: -
sodium: 1033.5 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat an oven to 325 degrees F (165 degrees C).

  3. Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan, bring to a boil over medium heat.

  4. 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.

Recipe Yield

6 servings

Recipe Note

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

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