Mexican Rabbit
Yield
6 servingsPrep
20 minCook
90 minReady
110 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
disjointed |
*
|
| 2 | cups |
corn
|
|
| 1 | teaspoon |
parsley leaves
|
|
| 10 | ounces |
tomatoes
canned |
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | cup |
black olives
minced |
*
|
| 1 | teaspoon |
thyme
|
*
|
| 2 | teaspoons |
chili powder
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
peppercorns
|
*
|
| 2 | cups |
cornmeal
yellow |
|
| 1 | clove |
garlic
|
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
shallots
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
rabbit
disjointed |
*
|
| 473 | ml |
corn
|
|
| 5 | ml |
parsley leaves
|
|
| 289 | ml/g |
tomatoes
canned |
|
| 5 | ml |
rosemary leaves
|
|
| 237 | ml |
black olives
minced |
*
|
| 5 | ml |
thyme
|
*
|
| 1E+1 | ml |
chili powder
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
peppercorns
|
*
|
| 473 | ml |
cornmeal
yellow |
|
| 1 | clove |
garlic
|
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
shallots
minced |
*
|
Directions
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.
Sauté 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.
