0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs Mexican Meats, Mexican 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?