Rice With Rabbit Recipe

Name: Rice With Rabbit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rabbit, cut into 8 pieces; Salt; pepper; 1 teaspoon ground Espelette pepper or hot Spanish paprika; 1 cup white wine; 5 tablespoons extra virgin olive oil; 1 large onion, chopped; 3 garlic cloves, slivered; 1 1/2 cups Spanish short grain rice (calasparra or bomba); 1 tablespoon tomato paste; 3 1/2 cups chicken stock; 1 tablespoon minced flat-leaf parsley leaves

Servings: persons

1 rabbit, cut into 8 pieces
Salt
pepper
1 teaspoon ground Espelette pepper or hot Spanish paprika
1 cup white wine
5 tablespoons extra virgin olive oil
1 large onion, chopped
3 garlic cloves, slivered
1 1/2 cups Spanish short grain rice (calasparra or bomba)
1 tablespoon tomato paste
3 1/2 cups chicken stock
1 tablespoon minced flat-leaf parsley leaves

1
Use a cleaver to cut the rabbit into about 24 small chunks, cutting through bones as needed.
2
Place in a bowl, massage with salt, pepper and half the Espelette or paprika.
3
Pour in half the wine and 2 tablespoons oil.
4
Mix well, cover loosely, and marinate 6 hours, refrigerated.
5
Heat the oven to 375 degrees.
6
Dry the rabbit pieces, reserving marinade.
7
In a large skillet heat 2 tablespoons oil to medium-high and saute the rabbit until lightly browned but not cooked through.
8
Remove the rabbit to a bowl.
9
Lower heat to medium and add the remaining oil to the skillet.
10
Saute the onion and garlic until just starting to color.
11
Add the rice and stir.
12
Add the reserved marinade, tomato paste, the remaining Espelette or paprika, the remaining wine, and the stock.
13
Bring to a simmer.
14
Taste and add salt if needed.
15
Transfer to a 4-quart casserole, preferably earthenware.
16
Tuck in the rabbit pieces and bake, uncovered, until the rice has absorbed the liquid and is tender, about 40 minutes.
17
Scatter parsley on top and serve.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 rabbit, cut into 8 pieces, Salt, pepper, 1 teaspoon ground Espelette pepper or hot Spanish paprika, and more.

Yes, Rice With Rabbit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice With Rabbit

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