Speaking of which, this is how we foodies say “we love you” – we gift you ‘bizarre’ foods that make others gawk. Like X’mas when I call everyone and ask if they want some of my duck fat. For a regular, sane person such an offer can be quite offensive. I mean who thinks about getting the gift of duck fat for the holidays?!
My more sane friends have learned to expect such freakish phone calls from me and have learned to accept these with polite grace.
But in my ‘crazy foodie’ world, it would quite an honor followed by “any other organs meats you want to share”? See, bizarre.
So you can quite imagine when I got the gift of rabbit from a friend the other day, it spelled l.o.v.e. Now because it was the whole rabbit and not just the breasts, it seemed to be quite a good choice for stew rather than a lovely French version of duck breasts seared and served with apples or peaches. Yum.
Nope, stew was calling. Since I haven’t fixed Paprikash in so long it’s nearly fallen out of memory, it seemed like the perfect time to revive an old classic.
The ingredient list is so very simple – rabbit or chicken pieces – cut up by the butcher, lots of excellent Hungarian sweet Paprika, sour cream, onions and right there are the foundations of this classic. It may be impossible to imagine but a rich paprika based sauce is quite lovely.
Now I’m not professing this recipe to be some old authentic grandma version but rather it’s the result og some gently tugging on a long lost wisp of memory. I so remember the flavor of this dish as a child, that it was enough to get me going.
Mushrooms are not typical buy I do love them my Paprikash. My kids ate it for the first time, rabbit and all. And thoroughly enjoyed it.
Word of advice, you may want to refrain from the using the term ‘bunny’ while referring to dinner, on the plate, at table.