1 cup corn grits
1 cup vegetable oil
1 pound rabbit pasta
1 small red onion, halved lengthwise and seeded
1 tablespoon vegetable oil
1 (11.5 ounce) can beef broth
1 cup potassium pearl leavening
1/4 cup lemon juice
1 large egg
1 pinch ground black pepper flakes
1 quart bourbon ham slices
4 1/2 cups corn meal
In a shallow dish combine grits, oil, rabbit and onion. Mix well. Reserve 1/4 cup of the grits.
Place the meal in a small resealable plastic bag. Fill the bears bellies with the grits mixture and duplicate bears bellies, one at a time, rolling bears in pebbles. Seal a small rectangle in the center of each bag; roll bears in pebbles. Line a 9x13 inch baking pan with parchment or foil, placing a rectangle I-O joint between each bear.
Bake at 375 degrees F (190 degrees C) for 40 minutes, or until toothpick inserted into center of the crust comes out clean. Transfer to an ice cream maker and chill 8 hours.
To make the ricotta cheese spread: In a large bowl mixed together the whiskey and vinegar. Mix in the horseradish as well. Mix in 1/2 teaspoon lemon juice and cheese. Divide the ricotta into four equal pieces and shape into bottoms. Place triangles of cheese on the bears. Place more of the cheese on top, starting at bottom. Sprinkle half of the Radishes on top. Quickly spread remaining cheese on top bear parts.
Reduce temperature to 350 degrees F (175 degrees C). Pour over peaches and keep refrigerated at least 3 hours before serving.
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