- 1 cleaned and dressed 3-4 pound rabbit cut into pieces
- 1/3 pound of bacon, cut into small pieces
- 1 large onion finely chopped
- a bottle of white wine—chardonnay works fine
- 1 pint of sour cream
- olive oil
- salt and pepper
- a good grade of Hungarian paprika
- Render the bacon in a Dutch oven or large 5 qt. pan until it is crispy. Put it on paper towels to drain. Reserve the bacon oil.
- Saute the finely chopped onion in the bacon oil until it is golden brown. Remove the onion from the Dutch oven and put into sieve.
- Drain the oil back into the Dutch oven.
- Make a dredging mixture of three parts flour to one part paprika. Add salt and pepper to taste.
- Dry the rabbit and dredge each piece in the flour/paprika mixture. Saute each piece of rabbit in the bacon oil in which you previously cooked the onion. Add some olive oil if there isn't enough bacon oil left from cooking the onions.
- When all of the rabbit is browned, add the onion back to the pot. Add enough white wine to cover the rabbit and onions and simmer slowly until the meat is fork tender. Do not overcook the rabbit.
- Remove the rabbit from the pan and place onto serving platter. Add the sour cream to the wine mixture left in the Dutch oven and heat gently. Whisk mixture together. Do not over heat as it will break down the sour cream.
- When the sauce is well-fixed and quite warm, ladle it over the rabbit on the serving platter. Put any remaining sauce into a gravy boat and serve with the rabbit.
*This is good with broad noodles, garlic mashed potatoes, or rice and a green salad.