Rabbit in Mushroom Sauce

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 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 mint and mushrooms and continue cooking for 15 minutes. Serve.




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Recipe submitted From La Tour d'Argent.