Rabbit Risotto

Find rabbits at your local poultry stand, if you live in Pennsylvania.  Pennsylvania categorizes rabbits as poultry.


1 Rabbit
2 Tbl Olive Oil
4 Cloves Garlic, minced
1 1/2 Cup Arborio Rice
3/4 Cup White Wine
1 1/2 Cup frozen peas.

Put rabbit in 8 cups of water.  Boil until cooked through and tender.

Remove rabbit from pot to cool.  KEEP WATER.  In a large, deep skillet, heat the olive oil.  Add garlic and cook for about 1 minute, until fragrant.  Add rice and cook until opaque.  Add wine, stir constantly until absorbed.  Add liquid from rabbit, one cup at a time, stirring constantly until all is absorbed.  After 4 or 5 cups of liquid, taste the rice to see if it cooked.  If not, add another cup of broth.  Once cooked, stir in peas and heat through.  Remove rabbit from bone, put a serving in a bowl and top with hot rice.  If there are leftovers, stir together with remaining rabbit and refrigerate.