Method of preparation

Rinse and cut the meat into pieces.

Slice onion into half rings.

Put pieces of meat in a deep dish, sprinkle with “for rabbit” seasoning, add onion and pour kefir so that it completely covers the meat. Add salt, mix, cover with a lid and set aside for 12 hours in refrigerator for marination.

Add mustard to taste, depending on the desired spiciness of the dish, mix and leave the meat at room temperature for another 10 minutes.

Butter the baking pan, place the meat pieces onto it, send it to the oven, preheated to 180-200 degrees for 15 minutes. Then take the meat off the oven, turn it over, return to the oven and roast the rabbit for another 15 minutes. Sprinkle with chopped herbs, pour the marinade, braise it as much as necessary until cooked. Serve hot.