chefdavecooks

Wednesday, 4 September 2013

Mexican Rabbit

                     
* Exported from MasterCook *
                              Mexican Rabbit
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : game
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Rabbit -- disjointed
  2               cups  Corn
  1           teaspoon  Parsley
  1                Can  tomatoes -- 10 ounces
  1           teaspoon  Rosemary
  1                cup  black olives -- Minced
  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
     1/2           cup  Minced shallots
Place the rabbit, parsley, rosemary, thyme, bayl eaf, 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 spooni  nto a greased casserole.  Bake at 325 degrees for 40 minutes or until set.  6 servings.
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Per Serving (excluding unknown items): 319 Calories; 7g Fat (19.2% calories from fat); 14g Protein; 51g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 235mg Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : i have ni idea where this recipe came from i found it inside a book gotten from a flea market
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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