1 rabbit, cut into pieces (about 1 1/2 to 2 kg or 2 small ones)
7 tablespoons of butter or margarine
1 large onion, sliced into thin rings (about 3 x 4 inches)
1 1/2 cups of chicken broth
1 sprig of rosemary
4 tablespoons of sweet paprika
1 tablespoon of caraway seeds (optional)
salt and pepper to taste
3/4 cup of sour cream, fresh or from a can
1 tablespoon of lemon juice
1 rabbit, cut into pieces (about 1 1/2 to 2 kg or 2 small ones)
7 tablespoons of butter or margarine
1 large onion, sliced into thin rings (about 3 x 4 inches)
1 1/2 cups of chicken broth
1 sprig of rosemary
4 tablespoons of sweet paprika
1 tablespoon of caraway seeds (optional)
salt and pepper to taste
3/4 cup of sour cream, fresh or from a can
1 tablespoon of lemon juice
Melt 4 tablespoons of butter or margarine in a large skillet
Add the sliced onions and cook, stirring frequently, until they start to brown, about 2 minutes
Add 1/3 cup of chicken broth and rosemary sprig
Let it simmer
Reduce heat and let it cook slowly, stirring occasionally, until the onions are very tender (about 15 minutes)
In a separate bowl, combine 1 tablespoon of paprika, caraway seeds, and salt
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 lightly browned
Sprinkle the paprika and caraway seeds evenly over the rabbit
Reduce heat and let it cook for another 5 minutes, stirring occasionally, until the rabbit is fully cooked
Transfer the rabbit to a serving dish
Pour the remaining broth into the frying pan and scrape up any browned bits
Add the broth to the skillet with the rabbit
Season with salt and let it simmer
Remove the rabbit from the skillet and transfer it to a serving plate
Add the remaining paprika and sour cream to the sauce and mix well
Heat the sauce gently, without letting it boil
Taste and adjust seasoning as needed
Serve immediately
If the sauce is too thick, add a little more broth.
