Show #312

This is a wonderful rabbit dish.

Serving Size: 6

Ingredients:

2 cups evcp olive oil
1 whole red bell pepper, cut in strips
1 whole naturally raised "Aspen Hill" rabbit, or similar, cut into pieces
1/2 teaspoon sweet paprika
1 teaspoon pure la mancha saffron
1/2-1 tablespoons rosemary chopped, with additional sprigs as garnish
1/2 lb green beans, cut into 1-inch pieces
1/2 lb broad beans, cut into 1-inch pieces
1 whole tomato, peeled, seeded and chopped
4 1/2 cups broth, or water
2 cups Michigan white shrimp, peeled & deviened
1 1/4 lbs short grain rice
sea salt
black pepper, ground
Lemon wedges, for serving

Directions:

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften.

Saute the shrimp over medium heat until rare, remove and reserve. Add the rabbit and cook over medium heat until golden brown, adding more oil, as necessary. Add the paprika, chopped rosemary, saffron, salt and freshly ground pepper.

Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well.

Add 1/2 the water or broth making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated.

Add the rice, distributing it evenly over the pan and fry for a few