Rabbit in sour cream

The carcass of the rabbit must be cut into large pieces. Each of them nashpigovat plates of garlic and thin slices of fat. Then add salt, pepper and, pouring lemon juice, put on 8-10 hours in the refrigerator, for example, at night. Put the pickled rabbit in a brazier, pour onions with half rings, and pour the sour cream. Put in an oven with a temperature of 200 degrees, keep it there until cooked.