Marinate meat. Put the rabbit (whole) into a bowl and pour with cold water with the juice of half a lemon, vinegar (very little) and a sprig of rosemary. Leave for about 2 hours.
After a few hours get the rabbit from the marinade and cut into large pieces. Heat up a large frying pan.
Stir-fry the crushed garlic cloves until fragrant; remove from frying pan. Stir-fry the rabbit pieces until golden. Remove the rabbit pieces from the frying pan and place them in a pan with a thick bottom, where it will stew.
Slice onions into half-rings, lightly stir in the remaining oil. Add wine and allow it to evaporate over high heat.
Put all ingredients into the pan with the rabbit. Stir and close the lid. Do not add water. Stew for 1 hour on low heat.
Mix in sour cream add pepper, salt, and other herbs if desired.
Preheat oven to 300C. Place rabbit pieces into an oven-proof dish that has a lid. Pour the stew sauce on top of the rabbit pieces. Cover with a lid and place in the oven for about 30-40 mins.
Serve with a side of steamed vegetables and parboiled rice.