Rabbit Paprika - cooking recipe

Ingredients

7 tablespoons butter
1 large red onion, thinly sliced
1 1/2 cups chicken stock
1 bay leaf
4 teaspoons sweet paprika
1 teaspoon caraway seed
1 teaspoon white pepper
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
5 lbs rabbit, cut into 8 pieces
1 tablespoon salt
3/4 cup sour cream

Preparation

Melt 4 tblsps of the butter in a Dutch oven over high heat.
When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.
Add 1/3 cup of stock and bay leaf; heat to boiling.
Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
Melt remaining 3 tblsps butter in large skillet over medium-high heat.
When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
Sprinkle pieces evenly with spice mixture.
Reduce heat to medium; continue to saute until browned, about 5 minutes.
Transfer rabbit to casserole with onions.
Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
Add contents of skillet to casserole along with salt; heat over high heat to boiling.
Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 1/2 hours.
When rabbit is done, transfer to a serving platter mounded with egg noodles.
Keep warm in oven.
Increase heat under casserole to medium.
Heat sauce to simmering.
Whisk in remaining paprika and sour cream; do not allow sauce to boil.
Remove from heat; taste for seasoning and adjust (sauce should be spicy).
Pour over rabbit and noodles and serve.