In this region you can find plenty of animals like the rabbit, with a flesh that is more flavored when it is sweetened. In one of the most wanted preparations, it comes with a creamy corn with Cuartirolo cheese
for 6 persons
| 1 unit | RABBIT |
| 2 lt. | SUNFLOWER OIL |
| 3 cloves | GARLIC |
| 2 brunches | ROSEMARY |
| 2 brunches | THYME |
| 15 g. | PEPPER GRAINS |
Cream of corn and cheese
| 10 g. | CAYENNE PEPPER |
| n/a | SALT |
| 3 units | MAIZE IN GRAINS |
| 1 unit | BIG LEMON |
| 30 g. | BUTTER |
| n/a | OLIVE OIL |
| 180 cc. | CREAM |
| 1 unit | ONION |
Preserve
Debone rabbit. Place meat like a rectangle over film paper, with a hammer for meats, match the rabbit, season and with the help of the film paper like a cylinder, tight well so it will not dismantle. In a medium-sized pot place the rabbit roll with the rest of the ingredients and take it to low heat during approximately 45 minutes. Oil must never produce bubbles. In case there are ones, separate from heat and then repeat.
Cream of corn
Chop onion in small cubes. In a fry pan melt butter and add some drops of oil to avoid it from burning. Add corn, onion, juice and lemon zest, salt and cayenne pepper. Stir well. Put the lid and cook at low heat approximately for 10 minutes. Stir once in a while, to avoid sticking and to get a yellow color in the whole corn. When we feel that corn is almost cooked, add cream. Stir well and let evaporate a little, and without covering the fry pan. At last add cheese in small cubes and add to the cream. Mix to melt the cheese and integrate to the preparations.
Rabbits have tasty and lean flesh. Of a fine texture and pink color, you can sautée, stew, flame and even roast. It is an animal famous for its fecundity and in many places it is considered a plague, as the mares, its American relative.
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