Hungarian Paprika Rabbit Stew

Ingredients (Serves 1–2)

• ½ lb rabbit (bone-in pieces, or boneless if preferred)
• 1 tbsp unsalted butter
• ½ tbsp olive oil
• ½ small yellow onion, finely diced
• 1 clove garlic, minced
• 1 tbsp Hungarian sweet paprika (authentic preferred)
• ¼ tsp smoked paprika
• ½ cup chicken stock (low sodium)
• ¼ cup sour cream (room temperature)
• 1 tbsp tomato paste
• ½ tsp sea salt (adjust to taste)
• ¼ tsp black pepper
• Pinch of caraway seeds (optional, traditional note)
• Fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat & Sear
   Place the Nutri-Stahl 1 QT over low to medium heat. Add butter and olive oil. Once melted, sear the rabbit pieces until lightly browned on all sides. Remove and set aside.
2. Build the Base
   In the same pot, add diced onion and cook gently until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Bloom the Paprika
   Remove the pot briefly from heat and stir in both paprikas. This prevents burning and preserves the spice’s depth and color.
4. Deglaze & Simmer
   Return rabbit to the pot. Add chicken stock, tomato paste, salt, pepper, and caraway seeds. Stir gently. Cover and simmer on low heat for 35–45 minutes, until rabbit is tender.
5. Finish with Cream
   Lower heat further. Temper the sour cream by mixing it with a spoonful of the hot broth, then stir it into the stew to create a smooth, rich sauce.
6. Final Adjustments
   Simmer uncovered for 3–5 minutes to slightly thicken. Adjust seasoning if needed.