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Mexican Rabbit

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      Title: MEXICAN RABBIT
 Categories: Meats, Mexican
      Yield: 6 Servings
 
      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
 
  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.
 
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