Jack Rabbit Rice
This is s free interpretation of the original recipe because I don't have a couple of hours to slow cook the meat but the crock pot is a good compromise.
Start with just the jack's 4 legs and backstraps, marinate overnight in red wine.
In a big skillet fry 6 slices of bacon or use any type of fat or oil you prefer. (It's hard to go wrong with bacon)
Grind one onion, one red pepper, one green pepper and 5 cloves of garlic and brown them in the skillet.
Dry the meat with a paper towel, salt it add some powder spices and coat it with almond flour or bread crumbs.
Brown the meat in the skillet with the rest of the mixture until it's nice and dark outside.
Empty the skillet into the crock put, add some carrots and half of the wine.
Cook on low for 10 hours.
When it's done, strain the broth from the crock pot and cook 2 or 3 cups of rice in it (depending on the size of the jackrabbit)
Debone the meat, add it to the rice, mix it, add some stuffed olives or red peppers and serve.
This is s free interpretation of the original recipe because I don't have a couple of hours to slow cook the meat but the crock pot is a good compromise.
Start with just the jack's 4 legs and backstraps, marinate overnight in red wine.
In a big skillet fry 6 slices of bacon or use any type of fat or oil you prefer. (It's hard to go wrong with bacon)
Grind one onion, one red pepper, one green pepper and 5 cloves of garlic and brown them in the skillet.
Dry the meat with a paper towel, salt it add some powder spices and coat it with almond flour or bread crumbs.
Brown the meat in the skillet with the rest of the mixture until it's nice and dark outside.
Empty the skillet into the crock put, add some carrots and half of the wine.
Cook on low for 10 hours.
When it's done, strain the broth from the crock pot and cook 2 or 3 cups of rice in it (depending on the size of the jackrabbit)
Debone the meat, add it to the rice, mix it, add some stuffed olives or red peppers and serve.
