Monday, October 19, 2015

Rabbit Tacos Revisited

As much as I hate to repeat ideas on this blog, sometimes I get a craving for a dish I have made and talked about in the past. Well, quail season opened yesterday and though I saw about fifty the day before, there was not one bird around to greet me on opening day.
I am an opportunistic forager though, and so in the final minutes of legal hunting light I got a nice fat jackrabbit!

I butchered him out with stone tools and after a quick braze in a cast iron skillet it was into the crockpot with him.
It never ceases to amaze me how much meat a single Jack will yield!

After the meat started falling off of the bones I sautéed it up with spices in style similar to carnitas!

My carnitas-style rabbit tacos with homemade pico de gallo (fresh salsa) were exquisite!

Well, dinner last night only used up about 1/4 of the meat from that rabbit so I will be making all kinds of wild rabbit goodies this week. I am even thinking Cornish pasties. But we'll see if I have time. It turns out grad school is pretty demanding...who would have thought?
Keep the old ways alive!


  1. This just blew my mind. Definitely going to try this

  2. Glad you liked it man. is a standard snack for me. If you slow cook the rabbit till the meat just starts to fall off the bone, then cut it up and brown it in a pan with Mexican spices and butter or oil, you will be presently surprised when that meat is then added to a taco with cilantro, chilies, onion, etc. Enjoy, and thanks for reading!

  3. We harvested a couple jackrabbits yesterday and the first thing that came to mind was jackrabbit tacos. I'm not certain what gave me the idea, but when I searched for recipes, yours was the only one I found. Fortunately, it looks delicious! Would you mind elaborating on the spices you used when finishing the meat?

    1. Not a problem Michael,
      Glad you got some bunnies! After slow cooking a few hours to get the meat tender, remove the meat from the bones, then saute in butter or oil with some diced onion, cilantro, ancho chilies (from a can so it has the sauce), a little salt and a squeeze of lime. You can also add a dash of ground cumin. Next, prepare a salsa fresca aka pico de gallo (use heirloom-organic tomatoes as the flavor is WAY better) and heat your tortillas. Homemade tortillas are always better, but any corn tortilla will do. I serve my tacos with a little sour cream or Mexican crema, a wedge of avocado, and topped with diced white onion and fresh cilantro. A wedge of lime on the side and a little tapatillo are great options for folks to add a little citrus and heat as desired. Enjoy! And please let me know how they turn out! I will keep you loyal readers posted as I am starting a new Youtube channel that will be aimed at this sort of stuff!