Rabbit Paprika Recipes

RABBIT PAPRIKA

Steps:

• 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.

SLOW ROASTED RABBIT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

RABBIT

Steps:

• For rabbit, combine flour, salt, pepper and paprika in bag. Shake well.
• Place rabbit, one piece at a time, in bag. Shake to coat well.
• Heat small amount of oil in 12-inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet.
• Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns.
• For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to simmer.
• Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan simmer until rabbit is tender. Serve over rice or mashed potatoes.