Braised Rabbit with Mushroom Sauce recipe
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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 caloriescarbohydrate: 50.9 gcholesterol: 122.1 mgfat: 22.2 gfiber: 5.6 gprotein: 48.8 gsaturatedFat: 5.4 gservingSize: -sodium: 1033.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Braised Rabbit with Mushroom Sauce
Directions
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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.