Ingredientes para Rabbit Paprika
- 8 tablespoons (113g) butter
- Red Onion
- Chicken Stock
- 1 bay leaf
- Sweet Paprika
- Caraway Seed
- White Pepper
- Black Pepper
- Cayenne Pepper
- Approximately 1.5 lbs (680g) rabbit, cut into serving pieces
- 1 teaspoon salt (or to taste)
- 1/2 cup (115g) sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rabbit Paprika? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Rabbit Paprika
- Melt 4 tablespoons (57g) of butter in a Dutch oven over high heat.
- Once the foam subsides, add 1 large onion, thinly sliced. Sauté, stirring frequently, until the onion begins to soften, about 2 minutes.
- Add 1/3 cup (80ml) of chicken stock and 1 bay leaf.
- Bring to a boil.
- Reduce heat to very low, cover, and simmer for 30 minutes.
- In a small bowl, combine 1 teaspoon paprika, 1 teaspoon caraway seeds, and 3 bell peppers (any color), finely chopped.
- Melt the remaining 3 tablespoons (43g) of butter in a large skillet over medium-high heat.
- Once the foam subsides, sauté the rabbit pieces (approximately 1.5 lbs / 680g), in 2 batches if necessary, for 3 minutes per side, until lightly browned.
- Sprinkle the rabbit pieces evenly with the spice mixture.
- Reduce heat to medium and continue to sauté until browned, about 5 minutes.
- Transfer the browned rabbit to a casserole dish with the onions.
- Pour the remaining 2/3 cup (160ml) chicken stock into the skillet.
- Bring to a boil, scraping the bottom and sides of the skillet to loosen any browned bits.
- Add the contents of the skillet to the casserole dish along with 1 teaspoon of salt (or to taste).
- Bring the casserole to a boil over high heat.
- Reduce heat to very low, cover, and simmer gently until the rabbit is very tender, about 2 hours.
- While the rabbit simmers, cook egg noodles according to package directions.
- Once the rabbit is cooked, transfer it to a serving platter mounded with the cooked egg noodles.
- Keep warm in a low oven (around 170°F/77°C).
- Increase the heat under the casserole to medium.
- Heat the sauce to a simmer.
- Whisk in 1 additional teaspoon of paprika and 1/2 cup (115g) of sour cream.
- Do not allow the sauce to boil.
- Remove from heat.
- Taste and adjust seasoning as needed.
- Pour the sauce over the rabbit and noodles and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
10g
Fat
112g
Carbs
2g
