Title: Stewed Rabbit with Hopi Blue Corn "Marbles"
Categories: Game Stew
Yield: 1 Servings

		Corn has long been the focal point of the Hopi culture and r
		Although the Hopi grow corn in several colors, the blue vari
		The older ones and is a major crop. Yellow cornmeal can be
1/2	c	Blue Cornmeal *
1/2	c	All-Purpose Flour
1	tb	Paprika
1	ts	Freshly-Ground Pepper
1	ts	Minced Fresh Mint
1	ts	Minced Lemongrass **
1		3-pound rabbit, cut into 6 pieces and patted dry
5	tb	Corn Oil
2	lg	Onions, diced
6	md	Carrots, cut into 1/2-inch pieces
5	c	Chicken Stock
5		Wild Bayberry Leaves OR 1 bay leaf
HOPI BLUE CORN MARBLES
1/2	c	Blue OR Yellow Cornmeal
1/4	c	All-Purpose Flour
1/2	ts	Sugar
3/4	ts	Baking Powder
3/8	ts	Salt
2	tb	Milk
1		Egg, beaten to blend
1	tb	Butter, melted
2	tb	Dried Parsley Flakes, crumbled
1	tb	Dried Thyme, crumbled
		Salt and Freshly Ground Pepper
		Diced Green Onions
		Dried Red Pepper Flakes
		Minced Fresh Parsley OR Cilantro
	sl	Peaches (optional)

Combine first 6 ingredient in shallow dish. Add rabbit and turn to coat well. Heat corn oil in heavy large skillet over medium-high heat. Add rabbit and brown, turning frequently, about 15 minutes. Transfer to platter. Add onions and carrot to skillet and cook until beginning to color, stirring frequently, about 8 minutes. Add stock and bayberry leaves. Return rabbit to skillet. Bring to boil, scraping up any browned bits. Reduce heat, cover and simmer until tender, about 1 hour. Meanwhile, prepare corn marbles: Combine first 5 ingredient in small bowl. Combine milk, egg and butter in another bowl; mix into dry ingredients. Let batter stand for 20 minutes. Using greased 1/2-teaspoon measure, scoop up mixture and roll into balls using floured hands. Arrange on lightly-floured baking sheet. Add parsley and thyme to stew. Season with salt and pepper. Add corn marbles. Cover skillet partially and simmer until marbles are tender and cooked through, about 15 minutes. Ladle mixture into bowls. Garnish with green onions, pepper flakes, minced fresh parsley and peach slices. 4 Servings * Blue cornmeal is available at natural and some specialty food stores ** Available at oriental markets RECIPE CLIPPED By: Jim Bodle 2/93

Submitted By BILL CHRISTMAS

previous

next