Ingredients

Instructions

  1. Melt 4 tblsps of the butter in a Dutch oven over high heat.
  2. When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.
  3. Add 1/3 cup of stock and bay leaf; heat to boiling.
  4. Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
  5. Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
  6. Melt remaining 3 tblsps butter in large skillet over medium-high heat.
  7. When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
  8. Sprinkle pieces evenly with spice mixture.
  9. Reduce heat to medium; continue to saute until browned, about 5 minutes.
  10. Transfer rabbit to casserole with onions.
  11. Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
  12. Add contents of skillet to casserole along with salt; heat over high heat to boiling.
  13. Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 ½ hours.
  14. When rabbit is done, transfer to a serving platter mounded with egg noodles.
  15. Keep warm in oven.
  16. Increase heat under casserole to medium.
  17. Heat sauce to simmering.
  18. Whisk in remaining paprika and sour cream; do not allow sauce to boil.
  19. Remove from heat; taste for seasoning and adjust (sauce should be spicy).
  20. Pour over rabbit and noodles and serve.