Ingredients:

1 whole rabbit (about 2-3 lbs), cut into pieces

Salt and pepper to taste

2 tablespoons olive oil or lard

1 large onion, finely chopped

4 cloves garlic, minced

2 tablespoons Hungarian sweet paprika

1 bell pepper, chopped (preferably green)

1 tomato, chopped

2 cups chicken or vegetable broth

1 cup sour cream

1 tablespoon flour (optional, for thickening)

Fresh parsley, chopped (for garnish

 

Instructions:

Season the Rabbit: Sprinkle salt and pepper over the rabbit pieces.

Brown the Rabbit: In a large, deep skillet or pot, heat the oil or lard over medium heat.

Add the rabbit pieces and brown them on all sides, about 5-7 minutes per side. Remove the rabbit and set aside.

Sauté the Onions and Garlic: In the same pan, add the chopped onions and cook until they are translucent, about 5 minutes. Add the garlic and cook for an additional minute.Add Paprika and Vegetables:

Sprinkle the paprika over the onions and stir well to coat. Add the bell pepper and tomato, cooking for another 3-4 minutes until softened.

Simmer the Rabbit: Return the browned rabbit pieces to the pot, pour in the broth, and bring the mixture to a simmer. Cover and cook on low heat for about 1 hour, or until the rabbit is tender and fully cooked.

Prepare the Sour Cream Mixture: In a small bowl, mix the sour cream with the flour if using. Once the rabbit is tender, add this sour cream mixture to the pot and stir well to combine. Let it simmer for another 5-10 minutes to thicken.

Season and Garnish: Adjust salt and pepper to taste. Sprinkle with fresh parsley before serving.

 

Serving SuggestionsServe Rabbit Paprikash over egg noodles, rice, or mashed potatoes, and enjoy the rich, comforting flavors of this Hungarian classic!

• 1 whole rabbit, cleaned and cut into pieces or 3lbs of bones

  • Also works with a rabbit carcass after roasting)

• Vegetables such as carrots, onions, celery chopped to add flavor

• Splash of Apple Cider Vinegar

• Salt & Pepper to Taste

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Rabbit Broth (Make the night before or early in the day)

 

• Combine rabbit into a stock pot and add water until rabbit is covered.

• Add a few carrots, an onion, celery, a splash of apple cider vinegar as well as salt and pepper.

• Allow to simmer for 6-8hrs to cook and create broth.

• Remove rabbit from stock and collect meat off bones.

• Store meat in air tight container for adding to pot pie, or your favorite recipe. S

• Strain the stock into clean containers for delicious broth to have on it own or replace broth in any other recipes. This will allow you to have rabbit broth and a cooked rabbit for this recipe.

 

• Use the cook rabbit in substitute of cooked chicken: Great to make:

• Rabbit Pot Pie (See our recipe)

• Rabbit Salad Sandwich

• Rabbit Caesar Salad

• Rabbit Enchilada

• Rabbit Tacos

• Rabbit Nachos

Here's a quick and flavorful recipe for Ground Lamb with Mediterranean spices.

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Ingredients

• 1 lb ground lamb

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cinnamon

• 1 cup canned diced tomatoes (with juices)

• 1/4 cup fresh parsley or cilantro, chopped

• Crumbled feta cheese for garnish (optional)

Instructions

1. Cook the Lamb: Heat olive oil in a large skillet over medium-high heat. Add the ground lamb, season with salt and pepper, and cook until browned, breaking up the meat as it cooks. Drain excess fat if necessary.

2. Add Vegetables: Add the chopped onion, garlic, bell pepper, and zucchini to the skillet. Sauté until vegetables are softened, about 5-7 minutes.

3. Season: Stir in the cumin, coriander, smoked paprika, and cinnamon, cooking until fragrant, about 1 minute.

4. Add Tomatoes and Simmer: Pour in the diced tomatoes and reduce heat to medium. Let simmer for 10-15 minutes, until the sauce thickens and flavors meld.

5. Garnish and Serve: Stir in fresh parsley or cilantro and adjust salt and pepper to taste. Serve hot, topped with crumbled feta if desired, over rice, couscous, or with pita bread   .

Enjoy this savory, aromatic ground lamb dish with Mediterranean flair!

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• 1 1/2 cup All Purpose Flour (plus extra for rolling out the dough)

• 3/4 tsp Salt

• 1/4 tsp Black Pepper

• 1 tsp Thyme

• 1/2 tsp Oregano

• 8 tbs Butter or Lard

• 6 to 8 tbs of Cold Water

 

For the Filling:

• 6 tbs of butter

• 3 small celery sticks coarsely chopped

• 3 carrots, finely chop

• 1 large onion diced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3/4 cup whole corn kernels

• 1/2 cup peas

• 3 cups of rabbit cooked

• 1/2 cup flour

• 2 cups of rabbit broth (see our Blog post)

• 1 cup whole milk

• 1/2 cup half and half

• 1 tsp thyme

• Heat oven to 400 degrees Fahrenheit.

• Combine flour, salt, pepper and herbs in a medium bowl until blended. Using a fork, mix the butter or lard into the flour mixture until crumbly, slowly adding water until dough is moist enough to be held together. Shape dough into ball and spilt into two. Place half the dough onto floured surface and roll out to desired size for your baking container. Place this in the bottom of your baking container. Save the 2nd half to roll out and place over filling.

• Melt butter in a pan and sauté celery, carrots, onions over medium high heat until crispy and tender. Reduce heat to low and add salt pepper, corn, peas, rabbit and stir gently until mixture is warmed then turn off heat.

• In a separate pot on medium heat, combine rabbit broth, half and half as well as the thyme until the liquid begins to boil. Reduce heat and slowly incorporate flour to make thick and rick sauce.

• Combine sauce to rabbit and vegetables mixture and stir. Add contents into a crust lined baking container or pie crust until full. Using second pie crust, cover the pie and filling, folding down the edges and crimping edges of crust with a fork to seal both crusts together.

• Bake at 400 degrees Fahrenheit for 35-45 mintues or until golden brown and the filling is bubbling.

• Remove from heat, slice and serve warm with salt and pepper. Enjoy!