Lots of Americans, including me, love rabbit. It’s low in fat, nutritious, tasty, and is a great meat ingredient in many recipes. You can often substitute chicken for the meat in recipes that call for rabbit. But if you are a wild game meat lover, you will enjoy the taste of real rabbit. This Spicy Paprika Rabbit Supreme recipe is especially flavorful. If you live in northern regions, where winters are cold, try having some in front of the fireplace. Such comfort food, as if sent from heaven!
Spicy Paprika Rabbit Supreme Recipe-
- 2-3 lb. fresh whole rabbit, chopped into quarters
- 7 tbsp. butter
- 1 large red onion, peeled and sliced thin
- 1-1⁄2 cups lamb broth
- 1 bay leaf
- 4 tsp. sweet paprika
- 1 tsp. caraway seeds
- 1 tsp. freshly ground white peppercorns
- 1 tsp. freshly ground black peppercorns
- 1 tsp. cayenne pepper
- 1 tbsp. salt (or to taste)
- 3⁄4 cup sour cream
(Note: A great accompaniment side dish for Spicy Paprika Rabbit is whole, roasted chestnuts)
- In a large cooking pot, or Dutch oven, over medium-high flame, melt 4 tablespoons of the butter until it froths.
- When the froth subsides, add in the onion slices. Sauté, stirring often, until soft, translucent and fragrant – about 2 minutes should do it.
- Now, add in 1/3 cup of broth and a bay leaf; bring the broth to a vigorous boil, then reduce the flame to just a mild simmer, and cook, stirring now and then, for half an hour.
- In a small mixing bowl, combine 1 tsp. of the sweet paprika, the caraway seeds and all 3 peppers.
- In large skillet over medium-high heat, melt the remaining 3 tbsp. butter.
- Season the rabbit pieces well all over with the spice mixture, and then sauté on medium-high flame for about 3 minutes on each side; reduce flame to medium, and continue to sauté until nicely browned – about 5 minutes should do it.
- When well browned, place the rabbit pieces in a casserole dish along with the onions.
- Now pour the remaining broth into the skillet you fried the rabbit in; bring to a rolling boil, scraping the sides and bottom of the skillet to break loose and incorporate the browned bits. Boil for just a couple minutes, then cut the flame completely and stir in salt, to taste.
- Remove from the burner and pour the broth all over the rabbit and onions in the casserole dish. Place dish on the burner and heat on high until boiling.
- Reduce the flame to just a mild simmer and cook, covered, till rabbit is very tender – about 2 ½ hours should do it.
- When rabbit is well done (should be fork-tender), use a slotted spoon to transfer the pieces to a serving platter. If serving with chestnuts (highly recommended!), place the chestnuts on the platter as well, and keep warm in the oven while you make the sauce.
- Now increase the flame under the casserole dish to medium, or until the sauce is simmering.
- Whisk in the sour cream and the remaining paprika and sour cream, being careful that you do not allow the sauce to boil.
- Simmer, stirring, for a couple minutes, then remove from the burner. Do a taste test and adjust seasonings if necessary. (sauce should be spicy).
- Take the platter out of the oven, pour the sauce over the meat pieces, and serve your Spicy Paprika Rabbit Supreme.
Note: This recipe is just one of many, taken from our All-American Wild Game Cuisine pages.
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