|2½ pounds||Rabbit; cut up|
|1 cup||White wheat flour|
|2 tablespoons||Cajun Seasoning|
|½ teaspoon||Ground black pepper|
|1 tablespoon||Marjoram flakes; rubbed between the palms|
|½ pounds||Fresh shitaki mushrooms; 3 to 4 inches across, sliced|
|Salt & pepper; to taste|
|4||Poblano chiles; roasted, skinned, seeded & and sliced|
|1 tablespoon||Canned chipotle chiles; pureed in a blender (Embassa brand)|
|10½ ounce||Canned cream of mushroom soup|
Wash and trim the rabbit well and pat dry with paper towels. Mix the flour, Cajun seasoning, pepper, salt and marjoram together in a plastic bag. Shake to blend well. In a large fry pan over medium heat get the olive oil hot.
Dust the rabbit pieces in the seasoned flour one piece at a time and fry in the olive oil until lightly browned. Continue until all the rabbit is browned. Transfer to a roasting pan and set aside. Saute the sliced shitaki mushrooms in the butter until limp and lightly browned. Salt and pepper to taste and set aside. In a large bowl mix the mushroom soup and chipotle chiles together with a wisk until well blended and smooth. Add the pasilla chiles and mushrooms and fold together gentle. Pour evenly over the rabbit coating all the pieces. Cover and bake in a preheated 350 degree oven for 1½ to 1 ¾ hours. Serves 4.
NOTES : Note - For a spicier dish add more of the chipotle chiles. When peeling and seeding the pasilla chiles if you don't wash them they will add more flavor. Washing will remove the natural oils that the roasting has brought out.
Recipe by: LeRoy Trnavsky
Posted to MasterCook Digest by drleroy@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.
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