Put the flour, oregano and a generous pinch of sumac and smoked salt in a large freezer bag. Add the rabbit portions a few at a time, and shake generously to coat. Transfer to a plate.
Heat the oil in a large, heavy pot set over medium heat. Fry the rabbit a few pieces at a time, until golden brown. Put the pieces in a baking dish. Add onions to the pot and sauté until lightly browned and beginning to soften, about 5 minutes.
Pour 1 cup of the stock into the cooking pot and stir vigorously to deglaze any of the browned bits in the pot. Simmer for a few seconds and add the remaining stock and hominy. Return rabbit to the pot, partially cover and set over medium heat. Bring to a boil, then reduce heat and simmer, turning rabbit pieces occasionally until meat is tender, about 2-2½ hours. Skim off and discard any fat that rises to the top as the rabbit cooks. Serve the rabbit stew over corn mush or wild rice.
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