Hill Country Paella

• 4 1/2 c chicken or duck stock
• 1/2c dry white wine
• 1t crushed saffron
• 3 ripe tomatoes crushed and drained
• 1# venison backstrap
• 1 duck bone out
• 8oz rabbit tender
• 6oz olive oil
• 3t. sweet paprika
• 10cloves garlic
• 1 1/2c pearl onions
• 2c scallions chopped
• 1/2c diced red and green peppers
• 2c artichoke hearts, quartered
• 1/2c peas
• 1/2c lima beans
• salt to taste
• 4 sprigs rosemary
• 3c short grained rice

1. 1.season meats with salt or smoke rub and smoke to medium rare, debone and cut to 1/4" strips
2. 2.heat tsock, wine, and saffron in a saucepan-hold on low simmer
3. 3.heat paella pan over high heat
4. 4. add oil to pan
5. 5. add garlic, pepper, scallions and onions to the paella pan
6. 6.reduce to med. high. add paprika, rosemary, tomatoes, peas, bean, artichoke hearts. cook 2 min
7. 7.stir rice into the pan
8. 8. add simmering stock and cook until it is no longer soupy or until stock has been absorbed into rice but is still very moist
9. 9. add meats to the pan
10. 10. remove from heat and cover
11. 11. leave the paella pan on your stove another 10-15 min. covered, but with no direct heat before serving.
12. all stoves are different, make sure all the liquid is absorbed before you cover it

chicken, white wine, saffron, tomatoes, venison backstrap, duck bone out, rabbit tender, olive oil, sweet paprika, garlic, pearl onions, scallions, red, peas, beans, salt, rosemary, rice

Taken from www.epicurious.com/recipes/member/views/hill-country-paella-1246108 (may not work)