Rabbit With Mushrooms And Artichokes

Course : Cajun
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3 cups white rice -- freshly cooked
2 tablespoons Dijon mustard
1 cup whipping cream
1 cup water packed artichokes drained
1 cup mushrooms -- sliced
1/2 cup dry white wine
1 tablespoon olive oil
2 tablespoon butter
2 pounds rabbit -- cut into small
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/4 cup flour

Preparation / Directions:

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 sauté 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 sauté 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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