Preparation time: 5-10 minutes
Cooking time: a little over an hour

1. Cut up the rabbit and place the pieces in a Dutch oven or cocotte with a little olive oil.
2. Add the thinly sliced onion and garlic.
3. Dissolve the bouillon cube in the wine. Pour over the rabbit.
4. Cook over low heat for an hour.
5. A few minutes before the rabbit has finished cooking, prepare the sauce.
6. Remove the rabbit pieces, reserving just 2 Tbsp. of the cooking liquid; mix it into the sorrel sauce. Simmer a few more minutes.

Serve with fresh tagliatelle or linguine.