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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate