Braised Rabbit in Sour Cream & Garlic Sauce

1. Pat the rabbit pieces dry with kitchen paper and season generously all over with salt and pepper.

2. Heat the olive oil and butter together in a large, heavy-bottomed pan or casserole over medium-high heat.

3. Brown the rabbit pieces in batches for 3-4 minutes per side until golden. Don't crowd the pan. Remove and set aside.

4. Reduce heat to medium. Add the sliced onion to the same pan and cook for 5 minutes, stirring, until softened and lightly golden.

5. Add the minced garlic, dried thyme and rosemary and cook for 1 minute until fragrant.

6. Sprinkle the flour over the onions and stir well to coat, cooking for 1 minute to remove the raw flour taste.

7. Gradually pour in the stock, stirring constantly to avoid lumps, and bring to a gentle simmer.

8. Return the rabbit pieces to the pan, nestling them into the sauce. Cover with a lid, reduce heat to low and braise gently for 35-40 minutes, turning pieces halfway, until the rabbit is very tender and cooked through.

9. Remove the pan from the heat and let it cool slightly for 2 minutes — this is important to prevent the sour cream from curdling.

10. Stir in the sour cream and lemon juice, then return to a very low heat for 3-4 minutes to warm through. Do not boil.

11. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with parsley if available. Great with crusty bread, mashed potato or egg noodles.