1 young rabbit, cut in serving pieces
4 tbsp. butter
2 tbsp. fine chopped parsley
1 tbsp. fine chopped chives
2 tbsp. flour
1 c. dry white wine
1 c. water
1 lg. garlic clove, minced
1 tsp. dried thyme leaves
1 tsp. salt
1/4 tsp. pepper
1 (3 oz.) can sliced mushrooms, drained

In a large heavy skillet, heat 2 tablespoons butter and saute rabbit until brown on all sides. While rabbit is cooking mix parsley, chives, and remaining 2 tablespoons of butter thoroughly with a fork. Sprinkle rabbit pieces with flour, cook 1 minute, stirring with wooden spoon. Add wine, water, butter-and-herb mixture, garlic, thyme, salt, and pepper. Stir over high heat until mixture starts to boil. Cover and simmer 50 minutes over very low heat, then add mushrooms. Simmer 10 minutes more. Serves 4.