Southwestern Style Rabbit

Step One
2 1/2 lb Rabbit; cut up
Olive oil
1 c White wheat flour
2 tb Cajun Seasoning
1/2 ts Ground black pepper
1 tb Salt
1 tb Marjoram flakes; rubbed between the palms

Step Two
1/2 lb Fresh shitaki mushrooms; 3 to 4 inches across, sliced
Butter
Salt & pepper; to taste

Step Three
4 Poblano chiles; roasted, skinned, seeded & and sliced
1 tb Canned chipotle chiles; pureed in a blender (Embassa brand)
10 1/2 oz 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 1 1/2 to 1 3/4 hours. Serves 4.

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