Preparation:
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 |
