Rabbit Paprika

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 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 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

Recipe

• 1 melt 4 tblsps of the butter in a dutch oven over high heat.
• 2 when foam subsides, add onion slices, saute, stirring frequently, until onion begins to wilt, about 2 minutes.
• 3 add 1/3 cup of stock and bay leaf; heat to boiling.
• 4 reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
• 5 combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
• 6 melt remaining 3 tblsps butter in large skillet over medium-high heat.
• 7 when foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
• 8 sprinkle pieces evenly with spice mixture.
• 9 reduce heat to medium; continue to saute until browned, about 5 minutes.
• 10 transfer rabbit to casserole with onions.
• 11 pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
• 12 add contents of skillet to casserole along with salt; heat over high heat to boiling.
• 13 reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 ½ hours.
• 14 when rabbit is done, transfer to a serving platter mounded with egg noodles.
• 15 keep warm in oven.
• 16 increase heat under casserole to medium.
• 17 heat sauce to simmering.
• 18 whisk in remaining paprika and sour cream; do not allow sauce to boil.
• 19 remove from heat; taste for seasoning and adjust (sauce should be spicy).
• 20 pour over rabbit and noodles and serve.