Ingredients
Method
- Preheat oven to 400°F.
- Season rabbit well with salt and pepper. Rub with oil.
- Transfer to baking sheet and roast for 30 minutes, until browned and just cooked through. You’re not looking for fall-apart, just cooked and lightly roasted.
- Meanwhile, melt the butter in a skillet over medium-low heat. Add the sliced onion and pinch of salt. Cook for 20-30 minutes, stirring often, until the onions are deeply golden and soft.
- Remove the rabbit from the oven and let cool slightly. Remove all meat from the bones (either discard the bones, or simmer for several hours for some bonus rabbit stock). Chop or shred the meat into small, even pieces (no long shreds). Set aside.
- In a bowl, combine the chopped rabbit, caramelized onions, chopped dill pickles, pickle brine, fresh dill, and sour cream. Season with black pepper and adjust salt to taste (pickles bring salt already). Chill slightly before filling.
- Make the dough by mixing the flour and salt in a large bowl. Add egg, water, and sour cream. Knead for about 5 minutes, or until smooth. Cover and rest for about 20 minutes.
- Roll dough thin (about 1/16”). Cut into 3-inch circles. Add about 1 tablespoon of the rabbit filling to each. Fold and seal tightly (press edges firmly).
- Bring a pot of salted water to a boil. Add the pierogi for 3-4 minutes, until they float. Remove and drain. Enjoy as-is, or fry for crispy pierogi.
- Melt the butter over medium-high heat in a skillet. Add the sliced onion and cook until onions are crispy and browned. Add the boiled pierogi and lightly crisp both sides.
- Serve with browned butter, onions, extra sour cream, and optional extra dill. Enjoy!
Nutrition
Notes
If using a whole rabbit instead:
- Roast whole (or halved) rabbit at 400°F for 35–45 minutes
- Legs will take slightly longer—cook until tender