- 2 lb. rabbit, fresh or thawed
- Fish batter
- 2 cans cream of mushroom soup
- 1 can water
- Seasoning to taste
Coat rabbit with prepared fish batter. Fry until golden brown. Put into small roaster, or deep baking pan with tin foil as a lid. Mix two cans cream of mushroom soup with one can water; pour over rabbit to cover. Roast on 350 degrees F until tender, approx 1.5 hours. Season to taste.
Serving suggestion: Serve with mashed potatoes and the rabbit gravy.
Source: My son Elijah, who hunts.
By Lelia Jo Cordell from Springfield, OH