Rabbit with sour cream and wine sauce

Ingredients for 8 servings:

• 1 rabbit, approx. 1100-1300 grams, or hare legs
• 3 onions
• ½ liter dry white wine
• 400 g sour cream
• Oil for frying
• salt and pepper
• Fresh herbs (parsley, dill)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Prepare the rabbit pieces (you can also use the legs, but not the back of the rabbit) – remove as much skin as possible with a sharp knife. Place in a deep bowl. Slice the onions into rings and add them. Add salt and pepper. Pour white wine over everything, cover with a shallow plate, place a weight on top, and let stand overnight. Remove the weight, mix everything, and let stand for another 2-3 hours. Then fry the rabbit pieces in oil and place in a deep casserole dish. Remove the onions from the marinade, fry in the same oil, add the sour cream, the remaining marinade, and the herbs, mix well, and season with salt and pepper if desired. Pour the resulting sauce over the rabbit pieces. Cover tightly – I use foil, which I fold over the edges of the casserole dish. Braise in the oven at 200-220°C (400-425°F) for about 1 hour (20-30 minutes longer for rabbit, as rabbit meat is not as tender). Mashed potatoes are a good side dish.