Rabbit Aguadito

Recipe Ingredients

		Spicy Rabbit Stock
4 cups	948ml	Chicken stock, preferably homemade
4 cups	948ml	Water
1 lb	454g / 16oz	Unpeeled onions - coarsely sliced
1 lb	454g / 16oz	Carrot - washed, and (medium)
		Xx - coarsely sliced
4		Celery ribs, with their tops - washed, and
		Xx - coarsely sliced
1		Leek, white part only - halved lengthwise,
		Xx - and rinsed
1		Unpeeled fresh ginger - (1/2" long) - coarsely sliced
2		Unpeeled garlic bulbs - halved lengthwise
6 sections		Fresh tarragon
1/2		Flat-leaf parsley
2		Jalapeno peppers
1 tablespoon	15ml	Annatto seeds
18		Juniper berries
20		Black peppercorns
2 teaspoons	10ml	Coarse sea salt
1		Rabbit (abt 3 1/2 lbs) - rinsed, dried, and
		Xx - cut into serving
		Pieces
1/4 cup	59ml	Lard or olive oil
1 3/4 cups	414ml	Orzo pasta
1 tablespoon	15ml	Paprika
1 tablespoon	15ml	Achiote paste - stirred together
		With
2 tablespoons	30ml	Water
1 tablespoon	15ml	Onion - minced (medium)
3 tablespoons	45ml	Garlic cloves - minced (large)
		Salt - to taste
2 cups	474ml	Fresh or thawed frozen peas
1/2		Flat-leaf parsley, leaves only - coarsely chopped

Recipe Instructions

To make the stock: In a very large stock pot, combine the chicken stock and water with the onions, carrot, celery, leek, ginger, garlic, tarragon, parsley, jalapenos, annatto seeds, juniper berries, peppercorns, and sea salt. If the rabbit kidneys and heart are available, add the heart to the stock and reserve the kidney for later. Bring to a boil over high heat, then reduce the heat so that the stock is simmering and skim any foam from the top. Simmer for 15 minutes, partially covered, then add the rabbit. Simmer for 45 minutes to 1 hour, or until the meat is tender. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough. The different cuts of meat will take different times to cook, so test for doneness and when each joint is tender, remove it to a plate with tongs. When cool enough to handle, remove the meat from the bones and cut it into large chunks. Discard the bones and set the rabbit meat aside on a plate.

Strain the stock through a colander, pressing down on all the vegetables to extract as much flavor as possible. Wash the pan and strain the stock back into it, this time through a strainer lined with a double thickness of slightly-dampened cheesecloth. If necessary, add water to make the level of stock up to 8 cups.

In a large heavy casserole, heat the lard over high heat. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes. Add the paprika and the achiote paste mixture, mashing it well to break it up, and cook for 1 minute more. Reduce the heat to medium low, add the onion and cook for 4 to 5 minutes, or until softened. Add the garlic and salt and cook for 1 minute more, until the aroma of the garlic is released. If using the kidneys, coarsely chop and add them to the pan, then add the stock and bring to a simmer. Simmer for 15 minutes, uncovered, stirring occasionally all the way down to the corners of the pan to keep the orzo from sticking. Add the rabbit with all its accumulated juices, and the peas and cook for 5 minutes more. Taste for seasoning and serve, scattered with chopped parsley.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6225 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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