4 boned rabbit legs

All-purpose flour, for dredging

1 cup olive oil

Salt and freshly ground pepper

1 cup dry white wine

1 cup meat stock

3 calamint or mint leaves, minced

5 oz fresh boletus porcini mushrooms, sliced

Dredge the rabbit legs in flour. Brown the rabbit in the hot oil, in a large deep skillet. Season with salt and pepper. Pour in the wine, cover the skillet and let the rabbit cook slowly for 30 minutes, moistening it now and then with a little stock. Add the calamint and mushrooms and continue cooking for 15 minutes. Serve.