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My review
Braised Rabbit with Mushroom Sauce
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Bluemonday
"This recipe creates a rabbit dish which is tender and full of flavor."
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Ingredients
1 h 50 m servings 603Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
4/11/2012
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.
Most helpful critical review
1/4/2015
Really let down. Very watery, don't expect a gravy. Not much flavor. All the crust from frying the rabbit falls off and when you bake it.
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4/11/2012
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.
5/11/2011
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 ...
8/24/2009
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 neve...
6/6/2009
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...
9/11/2011
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...
12/30/2010
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 reci...
4/25/2011
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.
1/4/2015
Really let down. Very watery, don't expect a gravy. Not much flavor. All the crust from frying the rabbit falls off and when you bake it.
11/10/2014
I had never tried rabbit before. Me and my boyfriend were pleasantly surprised that it wasn't gamey & taste pretty much like chicken. This recipe was a good choice for a first time rabbit dish. ...