Number of Servings: 4
1 rabbit - boned and diced (can grind like hamburger)
2 tablespoons vegetable oil
1 4 ounce can of mushrooms (drained)
1 can (10 3/4 ounces) cream of mushroom soup
1 can (10 3/4 ounces) cream of chicken soup
Garlic salt or powder to taste
Onion salt or flakes to taste
Salt and pepper to taste
Water to desired consistency (about 1/2 cup)
Saute the diced rabbit in oil. Drain off liquid.
Add soups and mushrooms. Stir in water to desired consistency.
Add garlic, onion, salt and pepper to taste. Simmer until tender.
Serve over egg noodles.
Contributor: David O'Brien