Braised Rabbit Thighs

Name: Braised Rabbit Thighs
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Europe, Hungarian
Ingredients: 4 rabbit thighs (prepped); Salt; black pepper (freshly ground); 2 red bell peppers; 2 onions; 2 tbsp Rapeseed oil; 2 tsp sweet paprika powder; 3 tbsp tomato paste; 250 ml poultry broth (or game stock); 200 g Sour Cream; 2 tbsp freshly chopped parsley

Prep: 20min

| Servings: 4 | Cook: 35min

The braised rabbit thighs from Spoonsparrow are a protein-rich delicacy that often finds its way to the dinner table!

Ingredients

4 rabbit thighs (prepped)
Salt
black pepper (freshly ground)
2 red bell peppers
2 onions
2 tbsp Rapeseed oil
2 tsp sweet paprika powder
3 tbsp tomato paste
250 ml poultry broth (or game stock)
200 g Sour Cream
2 tbsp freshly chopped parsley

Instructions

1.
Wash the thighs, pat dry, season with salt and pepper. Wash the bell peppers, halve them, remove seeds and white membranes, then slice into thin strips. Peel and finely dice the onions.
2.
Heat oil in a Dutch oven and sear the meat all around until browned. Sprinkle with paprika, remove and set aside. Briefly sauté the onions and pepper strips in the same pot, stir in tomato paste. Add broth, return the meat, cover partially and simmer over medium heat for about 30 minutes. Stir in sour cream, do not bring to a boil again, then serve sprinkled with parsley.