500g of rice
500g of raccoon meat
2 tablespoons of rice bran or corn oil
2 chopped onions
Chopped parsley
1 chicken bouillon tablet
50g of grated Parmesan cheese
50ml of vodka or rum
2 cloves of garlic, with one minced and the other chopped
1 tablespoon of paprika
Black pepper, salt, and nutmeg to taste
500g of rice
500g of raccoon meat
2 tablespoons of rice bran or corn oil
2 chopped onions
Chopped parsley
1 chicken bouillon tablet
50g of grated Parmesan cheese
50ml of vodka or rum
2 cloves of garlic, with one minced and the other chopped
1 tablespoon of paprika
Black pepper, salt, and nutmeg to taste
Season the raccoon with salt, black pepper, and minced garlic
Brown the raccoon in oil for about 25 minutes
Then, separate the broth and reserve it
Allow the meat to cool and shred it
In a pan with oil, sauté the chopped onion
Add paprika and chicken bouillon
Stir well
Add the rice and cover with the raccoon broth
Stir occasionally
Cook for 15 minutes more, stirring constantly
When the rice is cooked, add grated Parmesan cheese and parsley.
