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Mexican Rabbit (serves 6)

1 rabbit, disjointed
2 cups. corn
1 tsp. parsley
10 oz. can tomatoes
1 tsp. rosemary
1 cup. minced black olives
1 tsp. thyme
2 tsp. chili powder
1 bay leaf
salt and pepper to taste
2 peppercorns
2 cup. yellow cornmeal
1 garlic clove, minced
1 egg yolk
1/2 cup. 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 mins, or until rabbit is tender.

Drain rabbit and reserve 1 cup of 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 mins.

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 for 40 mins. or until set.
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