John Myers
Ingredients for 3 servings:
- 1 m.-sized rabbit approx. 1200 g, cut into approx. 12 pieces, with bone
- 0.6 kg rice (round grain)
- 2 bell peppers, color to taste
- 4 cloves garlic
- 1 large onion(s)
- 1 m.-sized tomato(s), cut into pieces
- olive oil
- some white wine
- some saffron, or turmeric, or colorante
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours
Rabbit with milk
In a large pan, fry the coarsely diced bell peppers in olive oil over low heat. Then remove from the pan. Lightly fry the rabbit in this olive oil with a little salt, pepper, and the sliced garlic cloves. Deglaze with a little white wine, reduce the heat, and add plenty of water (I can’t specify the exact amount, as a lot of liquid evaporates during cooking). Simmer until the meat is cooked. Meanwhile, in a second pan, sauté the onions with a little olive oil until translucent. Add the rice and sauté for about 3 minutes, then add the tomatoes, salt, and pepper. Heat for 2 to 3 minutes, then turn off the heat. When the rabbit is cooked, add the rice and saffron, which has been briefly soaked in warm water, or turmeric or colorante. Stir occasionally and add more liquid if necessary. After about 10 minutes, add the bell peppers. Season to taste. Tip: I love the rice when it still has a bit of a bite, but that’s a matter of taste. If you like it, add snails just before the rice is cooked. The broth they were cooked in is added beforehand.
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