Tag Archives: Rabbit

Adobo Rabbit Tacos

Adobo Rabbit Tacos

Well, we’ve been in our new neighborhood almost a month now, and we’re experiencing the typical trials and errors of learning a new area, including misadventures in new forms of public transportation, taking wrong turns, and just generally not yet knowing where everything is. One of the first undertakings was locating the grocery stores though.

They are very different from my old ones, and now every time we want/need to grocery shop, we face the decision of closer to home but less quality, or further from home and better quality. I hate to admit it, but closer to home often wins. This store isn’t terrible by any means, it’s just lower quality than the other one. Their produce section isn’t the worst I’ve ever seen, but it can leave things to be desired at times, and it seems like no one is ever working the seafood counter. They do have one glorious section in the butcher section though.

Adobo Rabbit Tacos

In between the prepared chopped veggies and the ethically challenged chickens, there are a few cases of high quality and off-the-beaten-path meats from companies I love and trust. You’ll find extremely good andouille sausage, duck – sometimes whole and sometimes in parts, rabbits, pork bellies, and lamb pieces. However, I have learned the hard way that this section changes almost daily, and is very unpredictable in what they’ll have stocked on any given day. So if you see something you want, you really can’t trust that it’ll be there the next week, or even the next day.

Adobo Rabbit Tacos

Which is what prompted me to grab a beautiful whole rabbit simply because they had it, and then figure out what to do with it when I got home. I decided: tacos. They sounded good and I had some corn tortillas about to expire. So why not?

I seasoned the whole rabbit simply with salt, black pepper, and paprika, then roasted it in the oven until cooked through and tender. Shred the meat off the bones (which is a bit more of a particular process than with chicken, but you get the hang of it) and toss in Mexican adobo. Messy and incredible. Enjoy!

Adobo Rabbit Tacos

Source: adapted from Dos Caminos Tacos by Ivy Stark

1 whole rabbit, 2 ½ – 3 lbs, left whole, inside organs removed and any excess skin trimmed if necessary
Kosher salt
Black pepper
Sweet paprika
Olive oil
4 guajillo chiles, stem, seeds and membranes removed
2 ancho chiles, stem, seeds and membranes removed
3 black peppercorns
3 whole cloves
½ stick cinnamon, preferably Mexican canela
½ tsp cumin seeds
3 cloves garlic, smashed and peeled
3 sprigs of fresh thyme
3 sprigs fresh marjoram or oregano
1 tbs white wine vinegar
8 corn tortillas, warmed
Taco garnishes of your choice (I used guacamole, minced cilantro, and crumbled queso fresco)

Preheat the oven to 325 F.
Sprinkle the rabbit with kosher salt, black pepper and sweet paprika all over. Brush with olive oil. Drizzle more olive oil all over a rimmed baking sheet. Place the rabbit on the baking sheet.
Roast the rabbit for a total cooking time of 1 hour 15 minutes to 1 hour 30 minutes – check with a meat thermometer, it should read 160-165 F when done. Baste with the oil every 20 minutes, and flip the rabbit halfway through.
Remove from the oven and let cool slightly, just until you can handle it. Remove the meat from the bones and tear it into large shreds. Set aside.
While the rabbit is roasting, make the adobo sauce. Place the dried chiles in a dry saucepan and toast over medium-high heat until fragrant, a few minutes. Pour in enough water to cover the chiles, then bring to a rolling boil. Once it is boiling, shut off the heat, cover the pan, and let steep for 20-30 minutes, until the chiles are softened.
Meanwhile, in a dry small skillet, add the peppercorns, cloves, cinnamon stick, and cumin. Toast over medium heat just until fragrant, shaking the pan several times. Place the spices in a spice grinder and grind to a fine powder.
Lift the softened chiles out of the pan and place them in the blender, along with the dried spices, the garlic cloves, and the leaves from the thyme and marjoram sprigs. Add the vinegar, plus salt to taste, and about 1 cup of the chile soaking liquid. Puree until smooth, adding more soaking liquid if it is too thick.
Place the shredded rabbit into a large bowl, then top with the adobo. Stir to combine thoroughly. If it has gotten cold, rewarm over the stove or in a microwave.
To assemble, spoon some adobo rabbit into a warmed tortilla, then garnish with whatever you choose – guacamole, salsa, cilantro, crumbled queso fresco, a squeeze of lime, pickled jalapenos, chopped raw onion…

Rabbit Braised with Kalamata Olives and Prunes #SundaySupper

Rabbit Braised with Kalamata Olives and Prunes 5922

It’s time for another Sunday Supper, and our theme this week is a (perhaps welcome?) departure from holiday food chatter: On the Hunt! So what does On the Hunt mean? It means that our recipe had to feature an ingredient that historically had to be hunted or foraged. Meats like rabbit, venison and wild boar; produce items like wild mushrooms and wild berries, OR we could feature an ingredient that is hard to find and we have to “hunt down” either by ordering via internet or driving across town to locate.

rabbit braised with kalamata olives and prunes 5891

I chose to feature rabbit, a meat that was historically hunted in the wild. To be clear though, the Sunday Supper crew did *not* require me to hunt this rabbit myself. Kind of a metaphorical theme here, so yes, I did just purchase a rabbit from my local grocery store. You can stop attempting to picture me in camouflage. 🙂

Rabbit braised with Kalamata olives and prunes 5896

This was my first time to ever cook rabbit at home, and I’d only eaten it in a restaurant once before. And now I have to join the ranks of chefs who lament that rabbit doesn’t seem to be much of a thing in American cuisine. As it’s been said, rabbit is a lean, delicious protein low in cholesterol, and you couldn’t ask for a more naturally sustainable source of protein either. I mean, the phrase “breeds like bunnies” does exist for a reason!

Rabbit Braised with Kalamata olives and prunes 5901

This particular preparation of rabbit was just beyond delicious. Matt and I raved for days. Leftovers performed very well just being reheated in a cheap microwave, too (always a plus!). After seeing how easy it was to cook, and how pleasurable it was to eat rabbit, this is one American who will definitely be doing her small part to get more rabbit into the American diet. I hope y’all enjoy this one!

Rabbit Braised with Kalamata Olives and prunes 5910

And do not forget to check out the rest of my Sunday Supper crew and see what they “hunted” this week!

{Two Years Ago: Balsamic and Beer-Braised Short Ribs}

Source: Man Made Meals by Steven Raichlen

2 thick slices of bacon, cut crosswise into ¼-inch pieces
8 to 12 cipollini onions, peeled* and roots and tips cut off, halved if large
3 medium carrots, peeled and cut crosswise into 2-inch pieces
1 whole rabbit (about 3 lbs.), butchered into 6 pieces: 2 foreleg pieces, 2 hind leg pieces, and 2 loin (back) pieces (have your butcher do this!!!)
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 tbs unsalted butter, or more as needed
1 clove garlic, peeled and finely chopped
1 cup dry red wine (I used Syrah)
2 cups chicken or veal stock
2 sprigs of fresh thyme
1 cup pitted Kalamata olives
1 cup pitted prunes

Preheat your oven to 275 F.
Place the bacon in a large Dutch oven or other oven-proof heavy pot and cook it over medium heat, until browned and crispy, about 3-5 minutes. Use a slotted spoon to transfer the bacon bits to a paper towel lined plate.
Add the onions and carrots to the pot with the bacon fat and cook over high heat until browned, about 3-5 minutes. Use a slotted spoon to transfer the onions and carrots to the plate with the bacon. Cover the plate with aluminum foil and set aside in the refrigerator. Pour off all but 1 tbs bacon fat from the pot.
Generously season the rabbit pieces with salt and pepper. Sprinkle the rabbit pieces with the flour, tossing them to coat on all sides and shaking off the excess.
Add the butter to the pot and melt it over medium heat. Add the rabbit pieces and brown them on all sides, about 3 minutes per side. The pieces should cook in a single layer with about 1 inch space between pieces, so work in batches if necessary. Transfer each piece of browned rabbit to a plate. In the last 30 seconds of cooking, add the garlic and stir to cook.
Quickly remove the last pieces of rabbit to a plate and then immediately add the red wine and let it come up to a boil, scraping up the browned bits from the bottom of the pot. Add the stock and thyme sprigs and let it come to a boil. Kill the heat, add the rabbit back in, and cover the pot with a layer of aluminum foil. Then place the pot’s lid on top and transfer to the oven. Braise the rabbit for 2 hours without peeking.
Remove the pot from the oven. Stir in the bacon, onions and carrot, plus the olives and prunes. Re-cover the pot with both the foil and the lid, return to the oven and continue braising for 1 more hour, 3 hours in total. Check the rabbit after 30 minutes, and if the sauce is looking watery, let it braise uncovered completely the rest of the way. You want the meat very tender, falling off the bone almost, and the vegetables tender.
Taste for seasoning, then serve the rabbit right from the pot.
*To peel the onions, simply blanch in boiling water for 1 minute, then remove with a spider or slotted spoon to a bowl. Let cool for a minute or two, just until you can handle them, and then peel the skins off with your fingers.

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

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