For the rabbit in cream sauce, cut the rabbit into pieces and season with salt and pepper. Finely chop the onion, lightly fry in a little butter, add the rabbit pieces and fry on both sides.
Season with marjoram and thyme, add soup and cook until soft. Remove rabbit parts from pan, mix juice with sour cream and some flour, bring to a boil and put rabbit parts back in.
Bring to the boil again briefly and serve.
Preparation Tip:
The rabbit in cream sauce is served with fresh green salad and potatoes or rice.
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