Rabbit Paprika

Recipe by evelynathens
READY IN: 3hrs 30mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 4 tblsps of the butter in a Dutch oven over high heat.
  • When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.
  • Add 1/3 cup of stock and bay leaf; heat to boiling.
  • Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
  • Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
  • Melt remaining 3 tblsps butter in large skillet over medium-high heat.
  • When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
  • Sprinkle pieces evenly with spice mixture.
  • Reduce heat to medium; continue to saute until browned, about 5 minutes.
  • Transfer rabbit to casserole with onions.
  • Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
  • Add contents of skillet to casserole along with salt; heat over high heat to boiling.
  • Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 ½ hours.
  • When rabbit is done, transfer to a serving platter mounded with egg noodles.
  • Keep warm in oven.
  • Increase heat under casserole to medium.
  • Heat sauce to simmering.
  • Whisk in remaining paprika and sour cream; do not allow sauce to boil.
  • Remove from heat; taste for seasoning and adjust (sauce should be spicy).
  • Pour over rabbit and noodles and serve.
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