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1
Melt 4 tblsps of the butter in a Dutch oven over high heat.
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2
When foam subsides, add onion slices, Saute, stirring frequently, until onion begins to wilt, about 2 minutes.
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3
Add 1/3 cup of stock and bay leaf; heat to boiling.
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4
Reduce heat to very low; cook, uncovered, stirring occasionally, for 30 minutes.
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5
Combine 1 tsp of paprika, caraway seeds and 3 peppers in a small bowl.
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6
Melt remaining 3 tblsps butter in large skillet over medium-high heat.
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7
When foam subsides, saute rabbit, in 2 batches if necessary, 3 minutes on each side.
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8
Sprinkle pieces evenly with spice mixture.
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9
Reduce heat to medium; continue to saute until browned, about 5 minutes.
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10
Transfer rabbit to casserole with onions.
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11
Pour remaining stock in skillet; heat to boiling, scraping bottom and sides of skillet to loosen browned bits.
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12
Add contents of skillet to casserole along with salt; heat over high heat to boiling.
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13
Reduce heat to very low and simmer gently, covered, till rabbit is very tender, about 2 1/2 hours.
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14
When rabbit is done, transfer to a serving platter mounded with egg noodles.
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15
Keep warm in oven.
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16
Increase heat under casserole to medium.
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17
Heat sauce to simmering.
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18
Whisk in remaining paprika and sour cream; do not allow sauce to boil.
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19
Remove from heat; taste for seasoning and adjust (sauce should be spicy).
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20
Pour over rabbit and noodles and serve.
