RABBIT NACHOS
Makes 4 Servings
 |
WINE PAIRING | |
|---|---|---|
| Margaritas or Sangria | ||
Nobody doesn’t love nachos. Using lean, succulent rabbit meat is a great way to change it up a little but keep it light.
INGREDIENTS
- 1 whole rabbit fryer
- 2 cups salsa verde
- 2 cups chicken stock
- 1 bag tortilla corn chips
- TOPPING SUGGESTIONS:
- Pickled red onions
- Cotija cheese
- Pico de gallo
- Fresh cilantro
- Guacamole or fresh avocado, sliced
- Radishes, quartered
DIRECTIONS
1
Preheat oven to 275 °F.
2
In a Dutch oven, combine the chicken stock and salsa verde and bring to a boil. Add the rabbit, cover the pot, and move it to the oven.
3
Braise for 2.5 hours, or until rabbit is very tender. Allow the rabbit to cool in the braising liquid.
4
Once cool enough to handle, remove the rabbit from the braising liquid. Place the pot with the braising liquid on the stove top, bring liquid to a boil and reduce by half.
5
While the braising liquid is reducing, pull the rabbit meat from the bones.
6
Once braising liquid has reduced by half, return the pulled meat to the pot, and stir to combine. Keep warm.
7
Preheat the oven to 350°F. Spread tortilla chips on a sheet pan or oven-proof dish. Bake for about 5 minutes until warm and crisp. Spoon the braised rabbit over the warm chips. Arrange other toppings as desired. Serve immediately.
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