Recipe by evelyn/athens
I love rabbit. It's tasty and low in fat and lends itself to as many recipes as chicken (in fact, try replacing rabbit in your favourite chicken recipe). This recipe is especially flavourful. A great winter meal to have in front of the fireplace.
- 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
Directions See How It's Made
- 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 ½ 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.