Braised Rabbit with Mushroom Sauce

    (22)
    1 hour 50 min

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


    19 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (17)

    by
    25

    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.  -  11 Apr 2012  (Review from Allrecipes US | Canada)

    by
    24

    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 the floured rabbit in, then put the bacon crumbled up into the sauce. I added 1 c dry white wine instead of water. I added 1 tsp. of dried thyme and 1 tsp. dried rosemary. Also cut up 1 med onion and added to the carrots and potatoes. I used all the called for ingredients and just made these extra additions. So I did alter the recipe a bit, but it really was a dish to remember. Next time, I'll try it with chicken parts so my husband will eat it!  -  11 May 2011  (Review from Allrecipes US | Canada)

    by
    19

    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 never sure how to fix it. We served it over rice and mash potatoes. Both were great.  -  24 Aug 2009  (Review from Allrecipes US | Canada)

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