Rabbit Paprikash with Dumplings

Rabbit Paprikash

2 rabbits (quartered)
1 large onion (diced)
2 tablespoons olive oil
1 tablespoon high quality paprika (a pinch more never hurts)
1 tablespoon sea salt
corn starch
2 cups of water

Add the rabbit and onion to a large skillet coated with olive oil and brown both sides of the rabbit. Add paprika, salt, and water. Bring to a boil, and then reduce heat to simmer. Cover the skillet and simmer for two to three hours or until rabbit is tender. While the rabbit is simmering, prepare and make the dumplings. Once the rabbit is cooked, remove it from the pan. Transfer some of the liquid from the pan into a bowl or shaker and mix with corn starch. Add sour cream into the pan, and slowly add the water mixture to the skillet until desired thickness is achieved. Add rabbit pieces back to sauce.


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg
1 tablespoon of olive oil
3/4 cup of water

In medium bowl mix the flour, baking powder and salt. Add beaten egg and water to bowl and mix thoroughly. Add a little flour to a cutting board and place dough on the board. Knife small pieces or use a teaspoon to make small pieces. Boil water with olive oil and drop in the small dumplings. Cook eight to ten minutes uncovered, longer for thicker dumplings. Remove from the water and serve with rabbit.


Submitted by Steve Gibbs

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