1 rabbit
salt - to taste
pepper - to taste
garlic
lemon juice
sour cream

Cut the rabbit into chunks, sprinkle with salt and pepper, stuff with garlic, pour lemon juice over the chunks and keep in a cold place/in the col/refrigerate them for 8-10 hours Place the pickled rabbit chunks on a baking dish or a deep stewing pan, cover them with sour cream and bake in an oven. You may also pickle the meat in pomegranade juice but in this case you should bake it without sour cream and serve with a garlic and sour cream sauce or with horse-radish and sour cream.