You will need: 1 rabbit carcass, 1 ½ cup of brown rice, 2 green sweet peppers, 1 large bulb, 100 g of thinly sliced bacon, 150 ml of white wine, 1 tbsp. A spoon of olive oil, 1 tsp with a slide of tomato paste, 1 tsp of saffron, 3-4 juniper berries, 3 laurel sheets, 3 carnations, chopping smoked paprika, ½ h. spoons of sea salt.
Cooking process: Oven preheat to 220 degrees. Rabbit carcass flush, dry and cut into pieces (if there is a liver - save). Pour the meat with cold water so that it is completely covered, add a carnation, juniper, 1 bay leaf, salt and cook for 35 minutes. Sweet pepper wrap in foil, put in a small shape and send to the heated oven for 15 minutes, then reveal the foil and put a form for several minutes under the grill. Place baked pepper into the package and close it tightly. In a deep heavy pan, heat the olive oil and fry bacon until golden color. Onions clean, finely chop and add to bacon, mix everything and fry onions before transparency. Rabbit meat remove from the broth, separate from the bones and cut into small pieces. Saffron pour into a small amount of broth and give it. Share the bunny pieces to the bow with bacon, increase the fire, add a bunny liver, tomato paste, smoked paprika, pour saffron with broth, mix, then pour rice and salt. Pour wine, add the remaining laurel leaves, mix and pour all the hot broth again. Reduce the temperature, cover the frying pan with a lid and cook for 20 minutes. From the rissed pepper, remove the skin, flush the pulp with a paper towel, cut into small pieces and add to Palela. Keep everything on fire for another 5 minutes, until the rice is ready.