1. Cut rabbit into serving pieces. Rinse with cold water, dry with paper towel. Put into a bowl. Chop the onion, add ground pepper and salt. Pickling in this mixture the meat for 30-40 min.

2. Pass the meat along with the marinade into a saucepan, pour the broth, add pepper, Bay leaf and simmer over low heat for 2 hours.

3. In sour cream add the flour and a Cup of broth in which the rabbit was stewed. Stir well to avoid lumps. Add the sour cream filling into a saucepan with the rabbit, put a sprig of rosemary (I used dry) and simmer another 20 min. the Pieces of meat spread out on plates, pour over sauce, which was braised rabbit.