Recipe of Bobby Flay Hungarian Rabbit Paprikash

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hungarian rabbit paprikash. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Hungarian Rabbit Paprikash is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Hungarian Rabbit Paprikash is something that I’ve loved my whole life. They are nice and they look fantastic.

Cut the rabbit up 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.

To get started with this recipe, we have to first prepare a few components. You can have hungarian rabbit paprikash using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Hungarian Rabbit Paprikash:

1. Get 1 1/2 lb rabbit
2. Make ready 1 cup paprika
3. Prepare 2 cup sr flour
4. Take 1/2 tsp salt
5. Take 2 cup white wine I used chardonnay, by Yellowtail
6. Prepare 1/3 cup bacon
7. Take 1 large onion, chopped
8. Get olive oil, extra virgin
9. Prepare chopped parsley for the garnish

Over medium heat, sear all sides of the rabbits in the vegetable oil. Hungarian Stew Similarly to chicken paprikash, stew also has a long tradition in Hungary, and it's a big favorite of many families. Whether it's made from chicken, beef, rabbit or sheep, its gorgeous red color and its mild paprika flavor never go out of style. Her cooking, too, was Hungarian-oriented and I remember that a lot of her dishes had paprika in them.

Steps to make Hungarian Rabbit Paprikash:

1. Render the bacon in a deep pan, or large 5 qt. pan until it is crispy. Put it on paper towels to drain. Reserve the bacon oil.
2. Saute the finely chopped onion in the bacon oil until it is golden brown. Remove the onion from the pan and put into sieve.
3. Drain the oil back into the pan.
4. Cut the rabbit up
5. 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.
6. 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.
7. Remove the rabbit from the pan and place onto serving platter. Add the sour cream to the wine mixture left in the pan and heat gently. Whisk mixture together. Do not over heat as it will break down the sour cream.
8. When the sauce is well-fixed and quite warm, add rabbit back into pan, garnish, and serve with the rabbit.

Whether it's made from chicken, beef, rabbit or sheep, its gorgeous red color and its mild paprika flavor never go out of style. Her cooking, too, was Hungarian-oriented and I remember that a lot of her dishes had paprika in them. She regularly made perkelt with the meat from her home-raised rabbits. When sour cream was added to the sauce, the dish would be called paprik???? (paprikash). Both perkelt and paprik???? were served with halushki.

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