Rabbit in sour cream. Rabbit recipe.
Recipe in the piggy bank! Soak pieces of fresh rabbit meat in milk for 3 hours and marinate in tomato or pomegranate juice with onions, Provencal herbs for 6 hours.
Fry the meat in ghee and send to the brazier with onions and carrots, salt, add sour cream, bay leaf, black pepper and allspice.
Simmer in a sealed container until tender. Take it out, put it on a dish with boiled potatoes or on a buckwheat pillow, pouring over the juices in which it was cooking.
Sprinkle with fresh herbs and enjoy.
Bon Appetit! Given the fact that the rabbit was pickled, it will cook faster.