Viennese Rabbit - Just Dutch Oven Recipes


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Viennese Rabbit

4 Rabbits - (ea, 2 1/2 lbs dressed weight) -- each cut in 6 pieces
1/4 pound Butter
4 large Onions -- diced
2 tablespoons Paprika
1 tablespoon Salt
2 1/2 pounds Tomatoes -- peeled, seeded, and chopped
1 Green bell pepper -- halved, seeded
4 cups Dry white wine
2 tablespoons Flour
3 tablespoons Catsup
3/4 cup Sour cream


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).