Grilled Rabbit with Chestnut Spoon Bread

Name: Grilled Rabbit with Chestnut Spoon Bread
Yield: Yields 4 to 6 servings
Cuisine: United States
Ingredients: 1 teaspoon dried thyme; 1 teaspoon baking soda; 2 large garlic cloves; ½ cup (118 ml) peeled, chopped, fresh chestnuts (or vacuum packed in a jar); 1 cup (235 ml) boiling water; 3 tablespoons vinegar; 1 cup (235 ml) grated Cheddar cheese; 1 teaspoon dried sage; 1 rabbit, weighing about 2½ pounds (1125 g), cut into 6 pieces: 2 forelegs with shoulders, 2 loin sections with kidneys, and 2 hind legs; ¼ cup (60 ml) peanut oil; 1 cup (235 ml) buttermilk; 2 eggs, separated; 3 slices bacon; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; 1½ teaspoons sugar; 1 cup (235 ml) yellow cornmeal; 1 teaspoon salt; 4 tablespoons (60 g) butter

Preparation info

Yields
4 to 6
servings

Difficulty
Complex

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Such a rich entrée should be served alone as part of a complex meal. A rather rustic and charming touch can be added to this dish by bringing the skillet to the table for serving. Fresh asparagus in lemon butter could precede it nicely, and a simple watercress salad could follow.

Ingredients

1 rabbit, weighing about 2½ pounds (1125 g), cut into 6

Americas
United States
Main course
Gluten-free

Method

Chop the bacon into a paste with the garlic, thyme, and sage. Make small incisions between the muscles of the rabbit pieces and pack the seasonings into them. Rub each piece well with vinegar, salt, and pepper, and marinate in the oil, turning occasionally, for 4 to 6 hours.

Preheat oven to 325°F (163°C)