Braised Rabbit with Mushroom Sauce

Braised Rabbit with Mushroom Sauce


19 people made this

About this recipe: This recipe creates a rabbit dish which is tender and full of flavour.


Serves: 6 

  • 4 tablespoons plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic granules
  • 3 tablespoons vegetable oil
  • 1 (1.3kg) rabbit, cut into pieces
  • 1 tin condensed cream of mushroom soup
  • 2/3 (300g) tin mushrooms, drained and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 250ml water
  • 200g Chantenay carrots
  • 6 potatoes, peeled and cut into 2cm chunks

Prep:10min  ›  Cook:1hr40min  ›  Ready in:1hr50min 

  1. Combine flour, salt, pepper and garlic granules in a bowl, and set aside. Heat the oil in a large frying pan 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 pan and set aside.
  2. Preheat an oven to 170 C / Gas 3.
  3. Mix together the mushroom soup, mushrooms, garlic, Italian herbs and water in a saucepan; bring to the boil over medium heat.
  4. Place the browned rabbit pieces in a large roasting tin or casserole dish with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots and potatoes, then 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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