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Mexican Rabbit

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Submitted by peggyw173

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

YIELD

6 servings

PREP

20 min

COOK

90 min

READY

110 min

This rabbit casserole is a rustic Mexican dish built in three stages: poach, saute, bake. The rabbit simmers first with herbs until tender, then gets pulled from the bone and cooked again with corn, tomatoes, olives, and chili powder before being bound with cornmeal and baked.

Poaching the rabbit with rosemary, thyme, bay leaf, and peppercorns infuses the meat with flavor from the inside out. Save a cup of that poaching liquid. It gets strained and mixed with cornmeal and egg yolk to create the binding mixture that holds the casserole together as it bakes. Without it, you’d just have a skillet hash.

Black olives add a salty, briny depth that’s classic in Mexican cooking. The chili powder brings warmth without blowing out the delicate flavor of the rabbit. Everything bakes at a low temperature until the cornmeal sets up firm enough to slice.

Kitchen Tips

  • Simmer, don’t boil the rabbit. A hard boil toughens the meat. Keep it at a gentle bubble for 30 minutes.
  • Pull the meat off the bone while warm. Cold rabbit is harder to separate and the meat shreds unevenly.
  • Strain the broth through a fine mesh sieve to catch any bone fragments and peppercorns before mixing with the cornmeal.
  • Grease the casserole dish well. The cornmeal mixture sticks if you don’t.

Variations

  • Chicken substitute: Use a whole chicken if rabbit isn’t available. Same method, same timing.
  • Spicier version: Add 1 minced chipotle pepper in adobo to the saute mixture for smoky heat.
  • Green chile: Replace tomatoes with roasted green chiles for a New Mexico-style twist.

Ingredients

1 1
EACH EACH RABBIT
disjointed *
2 473
CUPS ML CORN
1 5
TEASPOON ML PARSLEY LEAVES
10 289
OUNCES ML/G TOMATOES
canned
1 5
TEASPOON ML ROSEMARY LEAVES
1 237
CUP ML BLACK OLIVES
minced *
1 5
TEASPOON ML THYME *
2 10
TEASPOONS ML CHILI POWDER
1 1
EACH BAY LEAF *
1
X SALT AND BLACK PEPPER
to taste *
2 2
EACH EACH PEPPERCORN *
2 473
CUPS ML CORNMEAL
yellow
1 1
CLOVE CLOVE GARLIC
1 1
LARGE EACH EGG YOLK *
½ 118
CUP ML SHALLOT
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.

* not incl. in nutrient facts Arrow up button

Comments


chris

do i cook the cormeal or use only the powder?

happyzhangbo

You should use the raw cornmeal powder, not polenta. Enjoy!

 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 201 10% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 20%
Sugars g
Protein 11g
Vitamin A 15% Vitamin C 15%
Calcium 1% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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