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 them on high heat on all sides. When the meat is well browned, moisten with white wine and let it evaporate.
Then salt, cover and continue cooking. Remove the meat and keep it warm. Also remove the garlic and rosemary from the pan and add the sliced mushrooms.
At the end of cooking, turn off the flame and add the remaining butter. In a serving dish, arrange the sliced fillets in a crown and the mushrooms in the center.