Sauté rabbit in butter and oil until brown; add onions and sauté them until soft.  Add paprika, salt and pepper to taste, and 1/2 cup water or broth.  Simmer, and as liquid cooks down, add a little water now and then until rabbit is done and only a few tablespoons of liquid remain.  Add sour cream and bring to simmer.  Serve with butter noodles.  Makes 3-4 servings.

Tip: This recipe works equally well with pheasant.