Creamy Rabbit Stew

Ingredients

This adaptation of the Hungarian Nyúlpaprikás retains the essence of the original dish while incorporating European influences. The traditional paprika-based sauce is enriched with cream, giving it a velvety texture. The dish is served over mashed potatoes or buttered noodles, which adds a European touch. The flavors are well-balanced, creating a comforting and satisfying meal that will transport you to the heart of Europe. We alse have the original recipe for Nyúlpaprikás, so you can check it out.

• 2 pounds (900g) rabbit meat, cut into pieces 2 pounds (900g) rabbit meat, cut into pieces
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons (30g) sweet paprika 2 tablespoons (30g) sweet paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for a minute to remove the raw flour taste.
4. 4.
   Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, sweet paprika, salt, and black pepper. Stir well to combine.
5. 5.
   Return the rabbit pieces to the pot, making sure they are submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1 hour or until the rabbit is tender.
6. 6.
   Once the rabbit is cooked, remove it from the pot and set aside. Increase the heat to medium-high and let the sauce simmer for a few minutes to thicken.
7. 7.
   Return the rabbit to the pot and stir gently to coat it with the creamy sauce. Cook for an additional 5 minutes to heat the rabbit through.
8. 8.
   Serve the Creamy Rabbit Stew over mashed potatoes or buttered noodles. Garnish with fresh parsley.

Treat your ingredients with care...

• Rabbit meat — If rabbit meat is not readily available, you can substitute it with chicken thighs for a similar taste and texture.
• Sweet paprika — Choose a high-quality sweet paprika to ensure the best flavor in the dish.
• Heavy cream — For a lighter version, you can use half-and-half or whole milk instead of heavy cream.

Tips & Tricks

• Marinate the rabbit meat overnight in a mixture of olive oil, garlic, and herbs for enhanced flavor.
• For a spicier version, add a pinch of cayenne pepper or hot paprika to the sauce.
• If the sauce is too thick, you can thin it out with a little chicken broth or water.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Creamy Rabbit Stew hot, garnished with fresh parsley. Accompany it with a side of mashed potatoes or buttered noodles to soak up the delicious sauce.

Presentation advice

Present the Creamy Rabbit Stew in a deep serving dish, allowing the vibrant orange sauce to shine. Sprinkle some chopped parsley on top for a pop of color.