Rabbit Paprika
Ingredients
- 7 tablespoons butter ⓘ
- 1 large red onion, thinly sliced
- 1 1/2 cups chicken stock ⓘ
- 1 bay leaf ⓘ
- 4 teaspoons sweet paprika ⓘ
- 1 teaspoon caraway seed ⓘ
- 1 teaspoon white pepper ⓘ
- 1 teaspoon black pepper ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 5 lbs rabbit, cut into 8 pieces ⓘ
- 1 tablespoon salt ⓘ
- 3/4 cup sour cream ⓘ
Instructions
- 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 1/2 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.
Nutrition & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).