Ingredients
4 1/2 c chicken or duck stock
1/2c dry white wine
1t crushed saffron
3 ripe tomatoes crushed and drained
1# venison backstrap
1 duck bone out
8oz rabbit tender
6oz olive oil
3t. sweet paprika
10cloves garlic
1 1/2c pearl onions
2c scallions chopped
1/2c diced red and green peppers
2c artichoke hearts, quartered
1/2c peas
1/2c lima beans
salt to taste
4 sprigs rosemary
3c short grained rice
Preparation
1.season meats with salt or smoke rub and smoke to medium rare, debone and cut to 1/4" strips 2.heat tsock, wine, and saffron in a saucepan-hold on low simmer 3.heat paella pan over high heat 4. add oil to pan 5. add garlic, pepper, scallions and onions to the paella pan 6.reduce to med. high. add paprika, rosemary, tomatoes, peas, bean, artichoke hearts. cook 2 min 7.stir rice into the pan 8. add simmering stock and cook until it is no longer soupy or until stock has been absorbed into rice but is still very moist 9. add meats to the pan 10. remove from heat and cover 11. leave the paella pan on your stove another 10-15 min. covered, but with no direct heat before serving. all stoves are different, make sure all the liquid is absorbed before you cover it
