Braised Rabbit with Mushroom Sauce

Braised Rabbit with Mushroom Sauce

15
Bluemonday 0

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

Ingredients

1 h 50 m {{adjustedServings}} servings 603 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 48.8 g
  • 98%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  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.

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.
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Reviews

15
  1. 18 Ratings

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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.

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 ...

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 neve...