Rabbit Paprika

"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."
photo by Laura S. photo by Laura S.
photo by Laura S.
Ready In:
3hrs 30mins




  • 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.

Questions & Replies

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  1. Chef Dr. C.
    I can't follow a recipe to save my life, but I followed this one, as I have never cooked rabbit before. The result was FANTASTIC! One of the best things I have ever cooked.
  2. jancook
    We loved it! Since we raise rabbits, I am always looking for new recipes and this one will become a favorite.
  3. jus2470
    This was really excellent and the whole family liked it. Thank you evelyn/athens. I added garlic to the sauteed onions and butter (can't live without it),I didn't have caraway seed, so had to omit it, and I had to top up the casserole with more chicken stock after about 1 hour, but other than that made the recipe as written. The sour cream works wonderfully at the end. Yummy!
  4. Anastasia-Sacha
    A lovely recipe, and so easy to make. Not at all heavy, so ideal for hot weather. Goes well with rice as well.
  5. v.waskiewicz
    Haven't had rabbit since I was a kid when my grandmother made rabbit paprika. No one kept her recipe. However, this was just as good. Yummy!!!! Everyone loved it.........


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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