April 20, 2011
Permitted use provided by: MissHomemade.com
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp homemade garlic powder
- 1 tsp homemade onion powder
- 3 lb rabbit, cut up
- 1 can homemade cream of mushroom soup
- 1 cup mushrooms, sliced
- 1 tsp Italian seasoning
- 1 cup chicken broth
- 1 cup carrots, sliced
- 4 potatoes, peeled and cut into bite-sized chunks
- canola oil, for frying
PREHEAT oven to 325 degrees. Spray a large roasting pan or oven-proof Dutch oven with vegetable oil and set aside.
Heat the canola oil over medium heat. Combine the first five ingredients in a bowl and coat the rabbit in the mixture. Fry for approximately 4 to 5 minutes, or until golden brown. Remove rabbit and drain well on paper towels.
Mix together the homemade mushroom soup, mushrooms, Italian seasoning, and chicken broth in a saucepan; bring to a boil over medium heat.
Place the browned rabbit pieces in the prepared pan 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, or until the rabbit and vegetables are tender and the sauce is bubbling.
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