Ingredients
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7 tablespoons butter
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1 large red onion
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1 1⁄2 cups chicken stock
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1 bay leaf
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4 teaspoons sweet paprika
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1 teaspoon caraway seed
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1 teaspoon white pepper
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1 teaspoon black pepper
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1⁄4 teaspoon cayenne pepper
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5 lbs rabbit
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Directions
Prep Time: 20m | Cook Time: 210m | Serves: 5-6
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.”, A lovely recipe, and so easy to make. Not at all heavy, so ideal for hot weather. Goes well with rice as well.
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Steps
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1
Done
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Melt 4 tblsps of the butter in a Dutch oven over high heat. |
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2
Done
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When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes. |
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3
Done
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Add 1/3 cup of stock and bay leaf; heat to boiling. |
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4
Done
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Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes. |
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5
Done
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Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl. |
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6
Done
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Melt remaining 3 tblsps butter in large skillet over medium-high heat. |
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7
Done
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When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side. |
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8
Done
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Sprinkle pieces evenly with spice mixture. |
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9
Done
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Reduce heat to medium; continue to saute until browned, about 5 minutes. |
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10
Done
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Transfer rabbit to casserole with onions. |
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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