Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Rabbit, disjointed |
| 2 cups | Corn |
| 1 teaspoon | Parsley |
| 10 ounces | Can 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 | Garlic clove, minced |
| 1 | Egg yolk |
| ½ 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 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.