MSGID: 1:229/452 4A400832
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Isidore's Rice w/Rabbit
 Categories: Game, Vegetables, Rice, Wine, Herbs
      Yield: 5 Servings
 
      1    Rabbit; in 8 pieces
           Salt &  pepper
      1 ts Ground Espelette pepper or
           - hot Spanish paprika
      1 c  White wine
      5 tb Extra virgin olive oil
      1 lg Onion, chopped
      3 cl Garlic; slivered
  1 1/2 c  Spanish short grain rice
      1 tb Tomato paste
  3 1/2 c  Chicken stock
      1 tb Minced flat-leaf parsley
           - leaves
 
  Use a cleaver to cut the rabbit into about 24 small
  chunks, cutting through bones as needed. Place in a
  bowl, massage with salt, pepper and half the Espelette
  or paprika. Pour in half the wine and 2 tablespoons oil.
  Mix well, cover loosely, and marinate 6 hours,
  refrigerated.
  
  Heat the oven to 375ºF/190ºC.
  
  Dry the rabbit pieces, reserving marinade. In a large
  skillet heat 2 tablespoons oil to medium-high and sauté
  the rabbit until lightly browned but not cooked through.
  Remove the rabbit to a bowl.
  
  Lower heat to medium and add the remaining oil to the
  skillet. Sauté the onion and garlic until just starting
  to color. Add the rice and stir. Add the reserved
  marinade, tomato paste, the remaining Espelette or
  paprika, the remaining wine, and the stock. Bring to a
  simmer. Taste and add salt if needed.
  
  Transfer to a 4 quart casserole, preferably earthenware.
  Tuck in the rabbit pieces and bake, uncovered, until the
  rice has absorbed the liquid and is tender, about 40
  minutes. Scatter parsley on top and serve.
  
  YIELD: 4 to 6 servings
  
  by Florence Fabricant
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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... I'm not afraid of death. I just don't want to be there when it happens.

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