RABBIT PAPRIKA

Steps:

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