Rabbit in Mushroom Sauce
This is not my recipe, and I haven't gotten a chance to try it, but it sounds really good.
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.