Rabbit Paprika Recipe

How to Make Rabbit Paprika

1. Melt 4 tablespoons (57g) of butter in a Dutch oven over high heat.
2. Once the foam subsides, add 1 large onion, thinly sliced. Sauté, stirring frequently, until the onion begins to soften, about 2 minutes.
3. Add 1/3 cup (80ml) of chicken stock and 1 bay leaf.
4. Bring to a boil.
5. Reduce heat to very low, cover, and simmer for 30 minutes.
6. In a small bowl, combine 1 teaspoon paprika, 1 teaspoon caraway seeds, and 3 bell peppers (any color), finely chopped.
7. Melt the remaining 3 tablespoons (43g) of butter in a large skillet over medium-high heat.
8. 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.
9. Sprinkle the rabbit pieces evenly with the spice mixture.
10. Reduce heat to medium and continue to sauté until browned, about 5 minutes.
11. Transfer the browned rabbit to a casserole dish with the onions.
12. Pour the remaining 2/3 cup (160ml) chicken stock into the skillet.
13. Bring to a boil, scraping the bottom and sides of the skillet to loosen any browned bits.
14. Add the contents of the skillet to the casserole dish along with 1 teaspoon of salt (or to taste).
15. Bring the casserole to a boil over high heat.
16. Reduce heat to very low, cover, and simmer gently until the rabbit is very tender, about 2 hours.
17. While the rabbit simmers, cook egg noodles according to package directions.
18. Once the rabbit is cooked, transfer it to a serving platter mounded with the cooked egg noodles.
19. Keep warm in a low oven (around 170°F/77°C).
20. Increase the heat under the casserole to medium.
21. Heat the sauce to a simmer.
22. Whisk in 1 additional teaspoon of paprika and 1/2 cup (115g) of sour cream.
23. Do not allow the sauce to boil.
24. Remove from heat.
25. Taste and adjust seasoning as needed.
26. Pour the sauce over the rabbit and noodles and serve immediately.