Spicy Rabbit Soup

Qty	Unit	Ingredient
3 1/2	pound	Rabbit	Rabbit Rabbit, pronounced 'RAB-it', comes from domesticated or wild rabbits and is considered a delicacy in many cultures. As a type of meat, rabbit is favored for its lean, tender qualities and a flavor Read more...
4	cups	Chicken Stock	Chicken Stock Chicken stock is a flavorful liquid made by simmering chicken bones, and sometimes meat. in water, along with onions, carrots, and celery and herbs like parsley, thyme and bay leaves. The purpose is to Read more...
4	cups	Water » +2 tablespoons	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1	pound	Onions » +1 medium, minced	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
2	large	Carrots	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
4	stalks	Celery	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking. It's a staple in many kitchens, is known for its Read more...
1	medium	Leek
1	inch	Ginger
3	cloves	Garlic » +2 cloves minced	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
6	sprigs	Tarragon
1	bunch	Flat-leaf parsley » divided
2	medium	Jalapeno Peppers	Jalapeno Peppers Jalapeno Peppers - pronounced 'hah-luh-PAYN-yoh PEH-purs' are medium sized chili peppers with a smooth, firm texture and a bright green color, though they can ripen to red. They typically measure about 2 to Read more...
1	tablespoon	Annatto Seeds	Annatto Seeds Annatto seeds, from the Annatto Tree, are a vivid orange-yellow color often used to naturally dye food. They have a peppery aroma and nutty-sweet flavor. They're ground into powder for coloring butter and Read more...
15	each	Juniper Berries
18	each	Black Peppercorns	Black Peppercorns Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black. Black, white and green peppercorns Read more...
2	teaspoons	Sea Salt
1/4	cup	Lard	Lard Lard is rendered pork fat that's been used in cooking for centuries. It boasts a rich, savory flavor and a high smoke point, making it ideal for frying, sautéing, and baking. Read more...
1 3/4	cups	Orzo pasta
1	tablespoon	Paprika	Paprika Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to Read more...
1	tablespoon	Achiote Paste	Achiote Paste Achiote paste, pronounced ah-chee-OH-tay, is a vibrant, brick-red color seasoning made from the seeds of the annatto tree. It combines annatto seeds with spices like cumin, pepper, coriander, oregano, and a splash of Read more...
2	cups	Peas	Peas Peas are small, green vegetables known for their sweet flavor. They come from the plant Pisum sativum and are harvested in the pod. Known by their sweet, starchy flavor, peas are used in everything Read more...

Prep Time	Process Time	Overall Time
2 Hours	30 Minutes	2 hours 30 minutes

Directions:

- Remove the heart and kidneys from the Rabbit. Set aside.
- Wash and pat dry the Rabbit with paper towels.
- Thoroughly wash and roughly chop the vegetables for the spicy stock as stated below. No need to peel the vegetables.

1. To make the stock: In a very large stock pot, combine the chicken stock and water with the roughly chopped 1 pound of onions, carrots, celery, leek, ginger, 3 cloves garlic, tarragon, parsley, jalapenos with seeds, annatto seeds, juniper berries, peppercorns, sea salt and Rabbit heart.

2. Bring to a boil over high heat then reduce the heat so that the stock is simmering.

3. A simmering stock will be clearer than one that has been boiling. Skim any foam from the top.

4. Simmer for 15 minutes, partially covered, then add the Rabbit.

5. Simmer for an additional 45 minutes to 1 hour, or until the meat is tender.

6. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough.

7. Remove the rabbit to a plate.

8. When cool enough to handle, remove the meat from the bones and cut it into large chunks.

9. Discard the bones and set the rabbit meat aside.

10. Strain the stock through a colander, pressing down on all the vegetables to extract as much flavor as possible.

11. Discard the vegetables, they have served their purpose.

12. Rinse the pot and strain the stock back into it, this time through a strainer lined with slightly-dampened cheesecloth.

13. If needed, add water to make the level of stock up to 8 cups.

14. In a large heavy casserole, heat the lard over high heat until shimmering.

15. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes.

16. Add the paprika and the achiote paste, mashing the achiote paste to break it up.

17. Cook for 1 minute more.

18. Reduce the heat to medium low, add the remaining minced onion and cook for 4 to 5 minutes, or until translucent.

19. Add the remaining garlic and salt and cook for 1 minute more, until the aroma of the garlic is released.

20. Coarsely chop the kidneys and add them to the pan.

21. Stir to incorporate.

22. Add the stock and bring to a simmer.

23. Simmer for 15 minutes, uncovered, stirring occasionally, to keep the orzo from sticking.

24. Add the Rabbit meat with all its accumulated juices, the peas and cook for 5 minutes more.

25. Taste for seasoning and add salt pepper if desired.

26. Serve in warm soup bowls and garnish with chopped parsley.

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