Rabbit with Wine and Mushrooms

2 lbs. rabbit (or any small game or game bird), cut into quarters
Flour
Salt and pepper
2 T. olive oil
1 T. crushed garlic
1 cup chopped onion
2 cups mushrooms, cut into quarters
10-oz. can condensed cream
of mushroom soup
1 cup water
1 cup red wine

Dust rabbit pieces in flour and salt and pepper to taste. Brown in a hot skillet with olive oil and garlic. When rabbit is browned on all sides, add onion and mushrooms and cook for 2 minutes. Add soup, water and wine, lower heat to a simmer and cook for 11/2 hours or until meat is falling off bones. If sauce is too thick, add water or wine to thin.

Dennis L. Morgan
Livonia, NY

From Celebrating Wild Game: Members’ Special Recipes