Rabbir paprikash

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Rabbir paprikash

Postby Smoothbore » Mon Nov 17, 2008 4:34 am

2 rabbits (cleaned and quartered)
1 Lg onion (diced)
 2 Tbls oil
1 Tbls Paprika
1Tbls salt
1-1/2 cups water
corn starch (to thicken sauce)
1 Cup sour cream
Spetzles (small dumplings)
2 Cups flour
1Tsp salt
2 eggs
1/2 cup milk
Coat large skillet with oil heat. Add rabbit and onion brown both sides. Add paprika, salt and water, bring to a boil reduce heat to simmer for about 2-3 hours or until rabbit is tender. When rabbit is cooked remove add sour cream and blend then use corn starch and water mix to thicken into a rich sauce. Add rabbit pieces back to sauce.
About 15 minutes before prepaing your sauce combine flour and salt, in a seperate dish mix eggs and milk then slowly add to flour. moisten all dry ingredients and transfer to a plate. Knife small portions into boiling water for three minutesand then drain into a collinder and run hot water over them then put into sauce with rabbit let simmer for another 10-15 minutes.
This is probably the best way I've found to do rabbit it's awesome.

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