Roasted Rabbit with Sorrel
Rinse rabbit, pat dry and cut into 10-12 pieces. Peel onions and garlic. Slice onions. Season rabbit pieces with salt and pepper, coat with flour. Heat 2 tablespoons of oil in a roasting pan and brown rabbit pieces on all sides. Remove from pan. In remaining oil, saute onions, add garlic and wine. Add broth and retutr meat to the pan. Add rosemary and thyme and bake in preheated oven at 160°C (approximately 325°F) for about 45 minutes. Turn over meat from time to time and add more broth as needed.
Remove meat and herbs from sauce, cover meat with aluminum foil and let rest. Add cream to sauce and simmer until it thicken a bit. Rinse sorrel and chop coarsely. Add to the sauce and season with salt and pepper.
Return rabbit pieces to the sauce and serve.