1 rabbit, disjointed
Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns
in a lg. saucepan and add enough water to cover. Bring to a boil and
Drain rabbit and reserve 1 c. 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
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 for 40 mins. or until set.
Makes 6 servings
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