RABBIT TAQUITOS

By Jeff Benda

Instagram
www.WildGameandFish.com

Serves: 6
Prep time: 15 minutes
Cook time: 6 hours

When it comes to making dinner on a busy weeknight, it’s all about finding recipes that are simple, flavorful, and family-approved. These Rabbit Taquitos fit the bill perfectly. They bring a wild game twist to a classic comfort food that kids and adults alike will enjoy. Plus, they’re perfect for Taco Tuesday - or any night when you need something quick but delicious.

Rabbit meat might not be the first thing that comes to mind for tacos, but it should be. Its mild flavor pairs beautifully with the seasonings in this slow cooker recipe, creating a juicy and tender filling that’s packed with flavor. The slow cooker does all the heavy lifting while you are at work all day, allowing you to quickly assemble the taquitos when you get home so you can feed your hungry family. Don’t be surprised if these taquitos disappear as soon as they hit the table.

For another great rabbit recipe, check out Jeff Benda’s Rabbit Meat Reuben Sandwich.

INGREDIENTS

• 1 rabbit
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 Tablespoons olive oil
• 1 yellow onion, diced
• 2 cups chicken broth
• 1 packet Sazon Goya seasoning
• 6 corn tortillas
• 3/4 cups shredded mozzarella cheese
• 1/4 cup sour cream
• 1/4 cup salsa verde
• 1/4 cup queso fresco, crumbled
• 1/4 cup fresh cilantro, chopped

INSTRUCTIONS

1. On a cutting board, cut the rabbit into 9 pieces with game shears. Cut the saddle (center portion) into 3 pieces. Cut the front portion (front legs) in half through the backbone. Cut each hind leg into 2 pieces.
2. Season the rabbit meat with 1 teaspoon each of salt and black pepper.
3. Heat the oil in a large skillet. When hot, add the rabbit and onions and sauté for about 5 minutes, stirring often. 
4. Transfer the rabbit and onions to a slow cooker, then add chicken broth and Sazon Goya seasoning and stir everything together. Place lid on the slow cooker and cook on Low for 8 hours or on High for 5 to 6 hours until rabbit is very tender.
5. Remove the rabbit pieces from the slow cooker and transfer to a large platter or cutting board. Let the meat cool for about 10 minutes until safe to handle, then shred the meat using 2 forks. Be careful to remove and discard all the small bones.
6. Heat a non-stick frying pan over medium heat. Cook tortillas for about 15-30 seconds on each side until soft and pliable. Remove tortillas to a plate.
7. Spoon about 2 Tablespoons of the rabbit meat mixture and 2 Tablespoons of shredded mozzarella cheese into a line at one end of each tortilla and tightly roll it up. Use a toothpick to secure it. Then spray the tops of the tacos with cooking spray or brush them lightly with oil. Bake on a rimmed baking sheet at 425 F for 15 minutes or until the shells are crispy.
8. In a small bowl, whisk together sour cream and salsa verde.
9. Top taquitos with sour cream mixture, queso fresco cheese, and cilantro. Serve immediately.