Rabbit Paprika
Embark on a culinary adventure with Rabbit Paprika, a rustic Hungarian-inspired dish that elevates tender rabbit meat with layers of smoky, sweet, and savory flavors. This hearty recipe features golden-browned rabbit pieces simmered in a rich, velvety sauce made with sweet and smoked paprika, creamy sour cream, and a splash of dry white wine for depth. Sautéed onions and garlic form the aromatic base, while a touch of tomato paste adds a subtle tanginess. Perfectly paired with egg noodles or buttery mashed potatoes, this comforting one-pot creation is sure to impress at dinner parties or family meals alike. Easy-to-follow yet full of flavor, Rabbit Paprika is your go-to recipe for mastering rustic European cuisine.
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Recipe Information
Ingredients
- 1 whole (about 2-3 lbs), cut into pieces rabbit
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 3 cups chicken stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 0.5 cup sour cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 servings (optional, for serving) egg noodles or mashed potatoes
Instructions
Prepare the rabbit by patting the pieces dry with paper towels and lightly seasoning with salt and pepper.
Heat the olive oil and butter in a large, heavy-bottomed Dutch oven or skillet over medium heat.
Brown the rabbit pieces in batches, about 3-4 minutes per side, until golden. Transfer the browned pieces to a plate and set them aside.
In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Reduce the heat to low and stir in the sweet and smoked paprika, allowing the spices to bloom in the oil for about 30 seconds.
Sprinkle the flour over the onion and garlic mixture and stir to create a roux. Cook the roux for 1-2 minutes to eliminate any raw flour taste.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 2-3 minutes until slightly reduced.
Add the chicken stock, tomato paste, and bay leaves, then stir to combine. Bring the mixture to a gentle boil.
Return the browned rabbit pieces to the pot, ensuring they are mostly submerged in the liquid. Reduce the heat to low, cover, and simmer gently for 60-75 minutes, or until the rabbit is tender and the sauce has thickened.
Remove the pot from the heat, discard the bay leaves, and stir in the sour cream. Taste the sauce and adjust the seasoning with salt and black pepper, if needed.
Garnish with freshly chopped parsley and serve hot over egg noodles, mashed potatoes, or your preferred carbohydrate side.
Nutrition Facts
Calories |
4687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 7023 mg | 305% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 29.4 g | ||
| Protein | 441.5 g | 883% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 5065 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
