Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Rabbit, disjointed
2 c Corn
1 t Parsley
10 oz Can tomatoes
1 t Rosemary
1 c Minced black olives
1 t Thyme
2 ts Chili powder
1 Bay leaf
Salt and pepper to taste
2 Peppercorns
2 c Yellow cornmeal
1 Garlic clove, minced
1 Egg yolk
1/2 c Minced 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.
