Rice With Rabbit

• 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.

rabbit, salt, pepper, ground espelette pepper, white wine, extra virgin olive oil, onion, garlic, spanish short grain rice, tomato paste, chicken stock, flatleaf

Taken from cooking.nytimes.com/recipes/1014165 (may not work)