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Title: Mexican Rabbit
Categories: Meat Mexican
Yield: 6 Servings

1 Rabbit, disjointed
2cCorn
1tsParsley
10ozCan tomatoes
1tsRosemary
1cMinced black olives
1tsThyme
2tsChili powder
1 Bay leaf
  Salt and pepper to taste
2 Peppercorns
2cYellow cornmeal
1 Garlic clove, minced
1 Egg yolk
1/2cMinced shallots

Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.

Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6 servings.

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