Rabbit Paprika Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Steps:

• For rabbit, combine flour, salt, pepper and paprika in bag. Shake well.
• Place rabbit, one piece at a time, in bag. Shake to coat well.
• Heat small amount of oil in 12-inch skillet on medium heat. Saute onion and bell pepper. Remove from skillet.
• Add rabbit. Brown each piece well, don't crowd. Remove as each piece browns.
• For gravy, add flour to drippings. Stir until brown. Stir in water. Bring to a boil. Reduce heat to simmer.
• Add rabbit and sauteed vegetables. Season with salt and pepper. Cover pan simmer until rabbit is tender. Serve over rice or mashed potatoes.