Rabbit Nachos

Evan SwopeAll Recipes, Rabbit Recipes

RABBIT NACHOS

Makes 4 Servings
wine 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
  • 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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