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

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

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)