Favorite Menu Braised Rabbit with Mushroom Sauce

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Braised Rabbit with Mushroom Sauce

"This recipe creates a rabbit dish that is smooth and full of taste."

Ingredients :

1/4 cup all-motive flour
1 teaspoon salt
half of teaspoon floor black pepper
1/four teaspoon garlic powder
three tablespoons vegetable oil
1 (3 pound) dressed rabbit, split
1 (10.Seventy five ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced mushrooms, tired
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 half cups toddler carrots
6 potatoes, peeled and cut into 3/four inch chunks

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H50M

Combine flour, salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in a massive skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook dinner in the hot oil for three to five mins in keeping with facet, until the rabbit portions are golden brown. Remove the rabbit from the skillet and set apart.
Preheat an oven to 325 levels F (a hundred sixty five stages C).
Mix collectively the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; carry to a boil over medium heat.
Place the browned rabbit portions in a massive roasting pan or Dutch oven with a lid, and cowl the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cowl, and bake within the preheated oven for 1 half hours, until the rabbit and vegetables are tender and the sauce is bubbling.

Notes :

The vitamins data for this recipe includes the full quantity of the breading ingredients. The real amount of the breading ate up will vary.
Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it calmly, and make easy-up less difficult.

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