🫙 From the Spice Rack
Mexican Rabbit
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
mexicanmaineasy
Ingredients8 items
Ingredients
- 1rabbit, disjointed
- 2cup corn
- 1tsp parsley
- 10ozcan tomatoes
- 1tsp rosemary
- 1cup minced black olives
- 1tsp thyme
- 2tsp chili powder
Directions
- 1
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
- 2
Bring to a boil and simmer for 30 minutes or until rabbit is tender
- 3
Drain rabbit and reserve 1 cup liquid
- 4
Remove rabbit from bones
- 5
Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, s
- 6
Simmer for 20 minutes
- 7
Combine the cornmeal and egg yolk
- 8
Strain the reserved liquid, add to cornmeal mixture and mix well