1/4 stick butter
1/4 cup cooking oil
1 medium onion, chopped
1 tablespoon paprika
Salt and pepper to taste
Water or chicken broth
1/2 cup sour cream (or more, if desired)
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.