2 1/2 lb. rabbit (chicken can be substituted)
Garlic powder
Salt
Pepper
Flour
1 can cream of mushroom soup
1 can mushrooms
1/2 c. milk
1/4 c. red wine

Season rabbit with salt, pepper and garlic. Coat with flour and brown in small amount of vegetable oil for about ten minutes in a Dutch oven. Add can of soup, mushrooms and milk. Stir in wine. Cover and cook in oven at 350 degrees for one hour.