Roast Rabbit With Sour Cream - cooking recipe

Ingredients

1 rabbit, dressed
1/2 c. red wine
1/2 c. vinegar
1 onion, sliced
salt
1/2 tsp. thyme
1 tsp. garlic powder
2 bay leaves
1 can beef broth

Preparation

Cut rabbit into serving size pieces.
Combine wine, vinegar, onion and spices; bring to a boil and remove from heat.
Salt the rabbit meat liberally and allow to stand for 15 minutes.
Rinse, salt lightly and pour the cooled liquid over the meat.
Store in the refrigerator for 3 days.
Mix the marinade with an equal volume of beef broth and pour into a roaster.
Bake, covered at 325\u00b0 until tender.
When half done, pour some of the sour cream over the rabbit and continue doing this at intervals until it is gone.