Shredded Jackrabbit
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Servings
6 people
-
Course
Main Course, Appetizer
-
Cuisine
Mexican
Shredded Jackrabbit
Description
The Shredded Jackrabbit recipe centers around simmering jackrabbit or hare pieces slowly with crushed tomatoes, garlic, onion, Mexican oregano, black peppercorns, ancho chile powder, bay leaves, vinegar, salt, and stock. This lengthy, gentle cooking breaks down the tougher gamey meat, making it tender and easy to pull apart. After cooking until the meat falls off the bone, it is shredded into a bowl and combined with lard and some cooking broth for added flavor and moisture.
The cooking method results in a richly flavored, tender meat with subtle smoky and herbal notes from the ancho chile and oregano, balanced by a bit of acidity from the vinegar and tomato. This savory shredded meat works well heated up as a taco or burrito filling, making use of the traditional Mexican seasonings.
For a different texture, the shredded meat can be spread in a frying pan and seared until crispy on one side before serving. This adds a contrast between crispy edges and tender shredded interior. The recipe calls for simple pantry staples, but the careful long simmer transforms the jackrabbit into a versatile, flavorful meat preparation suitable for many serving options.
Ingredients
- 2 to 3 pounds jackrabbit or hare pieces
- 1 pint tomato crushed or pureed
- 1 quart stock any kind
- 6 cloves garlic peeled and crushed
- 1 onion large white, sliced
- 1 tablespoon oregano Mexican if possible, dried
- 1 tablespoon black peppercorns whole
- 1 tablespoon ground ancho chiles (or chili powder)
- 3 bay leaf
- 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.
User Reviews
Overall Rating
5
You'll Also Love
