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Rabbit with Paprika Sauce

The flavours of rabbit and paprika are a classic combination. This is an easy dish to prepare and goes well with fresh noodles of the tagliatelle variety.
The finished dish can be carefully reheated if necessary, but if planning to do this, increase the liquid measurements slightly when making it.

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For 4 helpings:

1 large Rabbit, farmed or wild – cut into serving pieces by your butcher; or 4 rabbit pieces
60gr/2 oz seasoned flour – made by combining the flour with 1 teaspoon salt and ½ teaspoon of freshly-ground black pepper
60gr/2 oz Butter
2 tablespoons (30ml) Vegetable Oil
2 medium Onions, peeled and finely-chopped
2 medium cloves of Garlic, finely-chopped
1 tablespoon (15ml) Paprika
200ml/7 fl oz Chicken stock, into which you have ‘dissolved’ a dessertspoon (10ml) Cornflour
350ml/12 fl oz Soured Cream (or the same quantity of Double Cream soured with a squeeze of lemon)
A little extra sprinkling of Paprika to decorate

Equipment needed: a frying pan; a heavy flame-proof casserole with a close-fitting lid


1. Put the seasoned flour onto a large plate or baking tray, and one at a time dip the rabbit pieces into the flour, covering them on all sides. Shake off any excess flour as you go, stacking the completed pieces to one side.
2. Heat the oven to 180ºC/250ºF/Gas 4
3. Heat the vegetable oil and butter in the frying pan over a medium heat.
4. Brown the rabbit pieces on all sides, doing them one of two at a time – then transferring them to the heavy casserole as they are done.
5. Cover with the lid, and cook in the centre of the oven for 40 minutes, or until it feels tender when you insert a sharp knife.
6. Remove the rabbit from the pan (leaving behind any fatty residue), transferring it to a heatproof plate – reduce the oven temperature to 140Cº/275Fº/Gas 1, and keep the rabbit pieces warm while you finish the sauce.
7. Add the chopped onions to the casserole in which you have cooked the rabbit, and put this on a very low heat on top of the cooker to soften the onions.
8. After 5 minutes add the garlic, followed by the chicken stock/cornflour mixture and cream, after a further 5 minutes.
9. Check the seasonings for salt and pepper levels, and when you are happy, add the paprika and mix well in.

Serve by pouring some of the sauce over the rabbit, keeping some back in a jug to pour over as needed.
Shake a little more paprika over each helping.

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