How to cook
Clean and wash the rabbit. Cut off the head and neck. Remove the frontal feet and legs. Cut open the chest, rinse and dry it. Remove the bones carefully. Sprinkle the meat with salt and pepper, chopped garlic, cover it with the sliced into long strips pork tripe and meat from the front legs.
Roll everything up and tie with thread or pin together with sticks. Fry it in hot butter along with the legs. Pour on a broth made from the head and bones. After 1 to 2 hours (depending on quantity), remove the meat.
Fry the flour in oil, pour on the broth and sour cream. Bring the sauce to a boil. Cut the meat into slices and pour on the sauce. The dish can be served hot or cold.
The meat gains a more spicy flavor if smeared with mustard or tomato paste, mixed with black pepper.