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1
Render the bacon in a deep pan, or large 5 qt.
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2
pan until it is crispy.
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3
Put it on paper towels to drain.
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4
Reserve the bacon oil.
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5
Saute the finely chopped onion in the bacon oil until it is golden brown.
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6
Remove the onion from the pan and put into sieve.
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7
Drain the oil back into the pan.
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8
Cut the rabbit up
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9
Make a dredging mixture of three parts flour to one part paprika.
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10
Add salt and pepper to taste.Dry the rabbit and dredge each piece in the flour/paprika mixture.
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11
Saute each piece of rabbit in the bacon oil in which you previously cooked the onion.
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12
Add some olive oil if there isn't enough bacon oil left from cooking the onions.
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13
When all of the rabbit is browned, add the onion back to the pot.
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14
Add enough white wine to cover the rabbit and onions and simmer slowly until the meat is fork tender.
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15
Do not overcook the rabbit.
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16
Remove the rabbit from the pan and place onto serving platter.
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17
Add the sour cream to the wine mixture left in the pan and heat gently.
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18
Whisk mixture together.
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19
Do not over heat as it will break down the sour cream.
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20
When the sauce is well-fixed and quite warm, add rabbit back into pan, garnish, and serve with the rabbit.
