1 rabbit, about 1 1/2 to 2 kg (or 2 small) cut into pieces
7 tablespoons of butter or margarine
1 large onion, sliced into fine rings (about 3 inches)
1 1/2 cups of chicken broth
1 sprig of rosemary
4 teaspoons of sweet paprika
1 teaspoon of caraway seeds (optional)
Salt and black pepper to taste
3/4 cup of sour cream, fresh or from a can, or long-life acidified with
1 tablespoon of lemon juice
1 rabbit, about 1 1/2 to 2 kg (or 2 small) cut into pieces
7 tablespoons of butter or margarine
1 large onion, sliced into fine rings (about 3 inches)
1 1/2 cups of chicken broth
1 sprig of rosemary
4 teaspoons of sweet paprika
1 teaspoon of caraway seeds (optional)
Salt and black pepper to taste
3/4 cup of sour cream, fresh or from a can, or long-life acidified with
1 tablespoon of lemon juice
Melt 4 tablespoons of butter or margarine in a large saucepan
Add the sliced onions and fry, stirring frequently, until they start to caramelize, about 2 minutes
Add one-third cup of broth and the rosemary sprig
Bring to a simmer
Reduce heat to low and cook slowly, stirring occasionally, until the onions are tender, about 15 minutes
Set aside
In a separate bowl, combine 1 teaspoon of paprika, caraway seeds (if using), and black pepper
Set aside
Melt the remaining 3 tablespoons of butter or margarine in a large frying pan over medium heat
Fry the rabbit pieces for about 3 minutes on each side, until they're golden brown
Sprinkle the paprika mixture evenly over the rabbit pieces
Reduce heat to low and continue cooking for another 5 minutes, stirring occasionally, until the rabbit is cooked through
Place the rabbit in the saucepan with the onions
Pour some of the broth from the frying pan into the saucepan, scraping up any browned bits from the bottom and sides
Return the saucepan to low heat, cover, and cook until the rabbit is tender
Remove the rabbit pieces and place them in a serving dish
Add the remaining paprika mixture and sour cream to the pink sauce and stir well
Heat gently without boiling
Taste and adjust seasoning as needed
Pour over the rabbit and serve immediately
If the sauce is too thick, add a little more broth.
