Ingredients:

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

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