Roast Rabbit With Sour Cream

1. 1

   Cut rabbit into serving size pieces.

2. 2

   Combine wine, vinegar, onion and spices; bring to a boil and remove from heat.

3. 3

   Salt the rabbit meat liberally and allow to stand for 15 minutes.

4. 4

   Rinse, salt lightly and pour the cooled liquid over the meat.

5. 5

   Store in the refrigerator for 3 days.

6. 6

   Mix the marinade with an equal volume of beef broth and pour into a roaster.

7. 7

   Bake, covered at 325u00b0 until tender.

8. 8

   When half done, pour some of the sour cream over the rabbit and continue doing this at intervals until it is gone.

* Per serving · 4 servings · Values may vary.

No additional tips available.