Rabbit With Mushrooms And Artichokes

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
2 lbs	908g / 32oz	Rabbit - cut into small
1		Butter
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Dry white wine
1 cup	237ml	Mushrooms - sliced
1 cup	237ml	Water packed artichokes
		Drained
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Dijon mustard
3 cups	480g / 16oz	White rice - freshly cooked

Recipe Instructions

Mix flour, salt and pepper in a dish. Dredge rabbit in flour mixture.

In a heavy, large skillet, melt 1 tablespoon butter with olive oil and saute rabbit over medium heat. Cook until meat is a rich golden brown and done.

Transfer to heated platter or serving dish; keep warm. Stir wine into skillet, scraping up and dissolving browned bits.

Add remaining 1 tablespoon butter to skillet. Add mushrooms and saute until tender, 3 to 4 minutes.

Blend in artichokes, cream and mustard and cook until heated through. Pour over rabbit.

Serve with rice. (Dish can be garnished with bacon chips or chopped parsley)

Source:
Louisiana Conservationist, September/October 1992

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