Rabbit in cream sauce

1 kg rabbit meat

0,5 glass vegetable oil

0,5 l sour cream

2 garlic cloves

2 bulbs

1 carrots

500 g tomatoes

Bay leaf

cumin

tarragon

ground red pepper

Cut the rabbit pieces pour oil, add spices and seasonings, leave overnight to infuse. The next day the rabbit pieces to the pan for sauteing, fry in vegetable oil until Golden brown. Add the tomatoes, finely chopped onion and as much water or broth to cover the meat, add the sour cream, spices and simmer. When the meat is tender, put it in the dish. In a gravy boat to submit strained sochka (the liquid remaining after quenching). Serve with boiled potatoes or salad.