Rabbit fillets

Here’s an AIA idea for cooking Rabbit Fillets:

Rabbit fillets with mushrooms:
Preparation:
In a pan, heat 30 g of butter, add the garlic, the rosemary, the rabbit fillets, and sauté over high heat on all sides. When the meat is well browned, deglaze with some white wine and let it evaporate.
Then season with salt, cover, and continue cooking. Remove the meat and keep it warm. Also remove the garlic and the rosemary from the pan, and add the sliced mushrooms.
At the end of cooking, turn off the heat and stir in the remaining butter. Arrange the fillets cut into slices in a ring on a serving plate, and place the mushrooms in the center.