Braised Rabbit in Mushroom Sauce

Ingredients:
1/4 c flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp onion powder
3 T vegetable oil
1 (3 pound) dressed rabbit, cut up
1 can cream of mushroom soup
1 c fresh sliced mushrooms
1 tsp fresh rosemary, snipped
1 c water
1 1/2 c baby carrots
2 cups of new red potatoes, in 3/4 in chunks

Directions:
Combine flour, salt, pepper, and onion powder in a bowl, and set aside. Heat the oil in a large skillet over medium heat. Coat each piece of rabbit with the seasoned flour mixture, and cook in the hot oil for 3 to 5 minutes per side, until the rabbit pieces are golden brown. Remove the rabbit from the skillet and set aside.
Preheat an oven to 325 degrees
Mix together the mushroom soup, mushrooms, rosemary, and water in a saucepan; bring to a boil over medium heat. Or use microwave.
Place the browned rabbit pieces in a large roasting pan or Dutch oven with a lid, and cover the rabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling.