A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mexican Rabbit
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- #42422
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 rabbit, disjointed
2 cups corn
1 teaspoon parsley
1 can (10 ounce size) tomatoes
1 teaspoon rosemary
1 cup minced black olives
1 teaspoon thyme
2 teaspoons chili powder
1 bay leaf
salt and pepper, to taste
2 peppercorns
2 cups yellow cornmeal
1 clove garlic, minced
1 egg yolk
1/2 cup minced shallots
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 F for 40 minutes or until set.
added by
girlsgroovy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Made this dish the other day for guests. It tasted pretty good before I mixed in the corn meal, I substituted cilantro for the thyme as it seemed to be more Mexican flavor. It took longer for than 30 min to boil, closer to an hour. After I mixed in the cornmeal and baked it, it did not taste good at all. I was really embarassed, don't know if I was supposed to cook the corn meal as polenta before adding it to the rabbit? Ugh.