Mexican Rabbit

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	90 minutes
	Ready In	110 minutes

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Ingredients

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 leaf
1	x	salt and black pepper	to taste
2	each	peppercorns
2	cups	cornmeal	yellow
1	clove	garlic
1	each	egg yolk
1/2	cup	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.

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.

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Member Review

Lamb Curry with Yogurt

Yummy. Loved the creamy taste and consistency. Wouldn't hurt to add some more spice, either via chili powder or more green chilis ground in. Also, more than 2 cloves of garlic would be fine, too. Eli Hamlin