Braised Rabbit with Mushroom Sauce So Tasty

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Braised Rabbit with Mushroom Sauce

"This recipe creates a rabbit dish that's tender and full of taste."

Ingredients :

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/four teaspoon garlic powder
three tablespoons vegetable oil
1 (3 pound) dressed rabbit, break up
1 (10.75 ounce) can condensed cream of mushroom soup
1 (eight ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup water
1 half of cups child carrots
6 potatoes, peeled and cut into 3/4 inch chunks

Instructions :

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

Combine flour, salt, pepper, and garlic powder in a bowl, and set apart. Heat the oil in a big skillet over medium heat. Coat every piece of rabbit with the seasoned flour aggregate, and cook dinner within the warm oil for 3 to five minutes consistent with facet, until the rabbit portions are golden brown. Remove the rabbit from the skillet and set apart.
Preheat an oven to 325 ranges F (165 levels C).
Mix together the mushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan; bring to a boil over medium warmness.
Place the browned rabbit pieces 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, till the rabbit and veggies are smooth and the sauce is bubbling.

Notes :

The nutrients facts for this recipe consists of the total quantity of the breading ingredients. The real amount of the breading ate up will range.
Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it lightly, and make smooth-up simpler.

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