Rabbit with mixed mushrooms and artichokes
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	.. figure:: _static/mush_rabbit2.jpg

- Serves: 4

- Type: main


Background
----------
Today's holiday. I had a rabbit loin to cook and I was thinking to do something different than :doc:`rabbit_mustard_sauce`. So, I decided to look for new recipes online... but after pressing enter my screen was full of cute-fluffy bunnies pictures. Oh dear!, how I will continue with my programs!It was challenging, in one hand guilt feelings and in the other hunger. I decided to continue with my original plans after my boyfriend and I had a talk about life. 
I found different recipes and all of them seemed tasty so I decided to take the best part of each of one and make my own one. I have to say it was so tasty and so far I will use it more often (if I will decide to eat rabbit again). My advice is:  to be precise when googling for recipes that involves cute fluffy animals. 


Ingredients
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	.. figure:: _static/mush_rabbit1.jpg
		
	Ingredients	

- 1 rabbit loin (his back)
- 40 grams mix dried mushrooms
- 3 shallots 
- 2 diced garlic cloves
- 1 garlic clove (entire)
- 3 cups hot vegetable broth
- 1 teaspoon dry thyme
- 1 teaspoon dry sage
- 1 teaspoon dry rosemary
- 1 tablespoon dry parsley 
- 4 juniper berries
- 150 - 200 grams champignons sliced
- 8 or more slices artichokes marinated in oil
- Olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon all purpose flour 
- 3 hot water tablespoons


Steps
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#. Soak the dried mushrooms in the hot vegetable broth for a least 10 minutes

	.. figure:: _static/mush_rabbit4.jpg
		
	Soaking the dried mushrooms 

#. Cut in pieces the rabbit loin, salt the rabbit and add some pepper, preferably freshly ground pepper.  Sprinkle some dry rosemary and sage
#. Heat a large pot and melt the butter and pour a trickled of oil. 
#. Add the garlic clove and the rabbit together with the juniper berries.
#. Brown the rabbit for all sides checking that the garlic will not burn

	.. figure:: _static/mush_rabbit3.jpg
		
	Browning the rabbit

#. Strain the dried mushroom water and save the broth. Dice in small pieces the rehydrated mushrooms.
#. Heat a fry pan and add some butter. Sauté both the rehydrated mushrooms and the champignons, stirring continuously till they release their water.

	.. figure:: _static/mush_rabbit5.jpg
		
	Sautéing the mushrooms

#. In the meanwhile add into the rabbit the diced shallots and garlic. Blanch the shallots carefully stirring frequently. Cover with the lid for 3 minutes. 
#. Add the artichokes and stir fry all together for another minute.
#. Pour the vegetable/mushroom soaking liquid in the pot, add the dried thyme and bring to simmer and cook uncovered until a quarter (25%) of the liquid remains (15-20 minutes approximately).
#. Separately dissolve the flour in hot water and pour it into the pot, remove and serve after a minute of boiling. 

	.. figure:: _static/mush_rabbit6.jpg
		
	Simmer the rabbit in vegetable broth

#. Serve and enjoy

Can be served with
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- Green beans: :doc:`butter_greenbeans`
- Polenta
- Potato purée 
- Cooked vegetables
- White rice