Viennese Rabbit

Recipe Ingredients

4		Rabbits - (ea, 2 1/2 lbs dressed weight) - each cut in 6 pieces
1/4 lb	113g / 4oz	Butter
4 lbs	1816g / 64oz	Onions - diced (large)
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Salt
2 1/2 lbs	1135g / 40oz	Tomatoes - peeled, seeded,
		And chopped
1		Green bell pepper - halved, seeded
4 cups	948ml	Dry white wine
2 tablespoons	30ml	Flour
3 tablespoons	45ml	Catsup
3/4 cup	177ml	Sour cream

Recipe Instructions

Melt butter in a Dutch oven; add diced onions. Cover pan and cook slowly for 30 minutes without letting onions color. Arrange rabbit pieces on bed of onions; sprinkle with paprika and salt. Add tomatoes, green pepper halves, and white wine. Cover and simmer for 2 hours, or until tender, adding water if needed to maintain liquid level. Discard green pepper. Freeze half of the mixture. Continue with the rest. Mix flour with the catsup and sour cream, then mix with a bit of hot sauce from the pot. Stir into pot and cook, stirring, until thickened. Adjust seasonings.

To serve the frozen part, thaw first, then finish in the same way with flour, catsup, and sour cream.

This recipe yields 12 servings (each half serves 6).

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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