Braised Rabbit with Mushroom Sauce

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

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.

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

1. Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium heat.
2. 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.

Nutrition

Per Serving: 603 calories; protein 48.8g; carbohydrates 50.9g; fat 22.2g; cholesterol 122.1mg; sodium 1033.5mg. Full Nutrition