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!

4 comments:

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

    ReplyDelete
  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!

    ReplyDelete
  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?

    ReplyDelete
    Replies
    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!

      Delete