Rabbit Paprika

5.00 (8)
⏱ 210 mins 🍽 5-6 serving(s) 🏷 Rabbit

This rabbit paprika is a delicious and comforting winter dish. Rabbit is a lean, flavoursome meat that becomes wonderfully tender after slow cooking. It is browned with a blend of spices including paprika and caraway, then simmered with onions and stock. The rich sauce is finished with sour cream and served over a bed of egg noodles for a complete, hearty meal. The recipe serves 5 to 6 people and takes about 210 minutes to prepare and cook.

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

Method

  1. Melt 4 tablespoons of the butter in a Dutch oven.
  2. Once the butter foam settles, add the sliced onion and cook for about 2 minutes until it starts to soften.
  3. Pour in 1/3 cup of the chicken stock and add the bay leaf, bringing the mixture to a boil.
  4. Turn the heat down to very low and cook without a lid for 30 minutes, stirring now and then.
  5. Mix together 1 teaspoon of the paprika, the caraway seeds, white pepper, black pepper, and cayenne pepper in a small bowl.
  6. Melt the rest of the butter in a large skillet.
  7. When the butter is foamy, cook the rabbit pieces for 3 minutes on each side, working in two batches if needed.
  8. Evenly scatter the prepared spice mix over the rabbit pieces.
  9. Lower the heat to medium and continue cooking the rabbit for about 5 minutes until browned.
  10. Move the browned rabbit into the Dutch oven with the onions.
  11. Pour the remaining chicken stock into the skillet, bring to a boil, and scrape up any browned bits from the pan.
  12. Add the contents of the skillet and the salt to the Dutch oven, then bring everything to a boil over high heat.
  13. Reduce the heat to very low, cover the pot, and simmer gently for about 2 ½ hours until the rabbit is very tender.
  14. Once cooked, transfer the rabbit to a serving platter arranged with egg noodles and keep it warm.
  15. Turn the heat under the Dutch oven up to medium.
  16. Bring the sauce to a simmer.
  17. Whisk the remaining paprika and the sour cream into the sauce, ensuring it does not boil.
  18. Take the sauce off the heat, check the seasoning, and adjust if necessary.
  19. Pour the finished sauce over the rabbit and noodles before serving.

Nutrition (per serving)

Sodium1818800 mg

Recipe details

CategoryRabbit
Authorevelynathens