Shredded Jackrabbit
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Servings
6 people
-
Course
Main Course, Appetizer
-
Cuisine
Mexican
Shredded Jackrabbit
Report
This is a variation on my Venison Barbacoa recipe, and you can feel free to tinker with it as you see fit. Use the shredded meat in tacos, burritos, over rice or in tamales. It will keep in the fridge a week and it freezes well.
Share:
Ingredients
- 2 to 3 pounds jackrabbit or hare pieces
- 1 pint crushed or pureed tomatoes
- 1 quart stock, any kind
- 6 cloves garlic, peeled and crushed
- 1 large white onions, sliced
- 1 tablespoon dried oregano, Mexican if possible
- 1 tablespoon whole black peppercorns
- 1 tablespoon ground ancho chiles (or chili powder)
- 3 bay leaves
- 1 tablespoon vinegar, any kind
- 1 tablespoon salt
- 4 tablespoons lard or vegetable oil
Instructions
- Put all the ingredients except the lard into a large, heavy lidded pot like a Dutch oven. Bring it to a bare simmer, cover and cook gently for 2 to 5 hours, depending on how old your jackrabbits were.
- When the meat is falling off the bone, pull it out of the pot and shred it into a large bowl. Discard the bones.
- Add the lard and a ladle of the cooking liquid to the meat and mix it all well. Serve hot on tacos, in burritos, or whatever. If you want, you can also lay the meat all out in a large frying pan and sear it crispy on one side, then serve it.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
