Best mexican rabbit

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Recipe by: aina

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rabbit, disjointed
2 c Corn
1 ts Parsley
10 oz Can tomatoes
1 ts Rosemary
1 c Minced black olives
1 ts 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.