INGREDIENTS

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.
Comments: Achiote paste is a bright orange seasoning paste from the Yucatan
made from ground annatto seeds, oregano, cumin, cinnamon, pepper and
cloves. It is often thinned with vinegar or citrus juices for marinades and
sauces and should always be cooked first to remove any chalkiness. This is
what produces the bright orange color often found in Mexican food, so be
sure to wash off any utensils that touch it or they just might remain
orange. The paste is sold in bricks in Mexican markets and can be kept well
wrapped in the refrigerator for a long time.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
continued in part 2

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