Makes 4 Servings
|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.
- 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
Preheat oven to 275 °F.
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.
Braise for 2.5 hours, or until rabbit is very tender. Allow the rabbit to cool in the braising liquid.
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.
While the braising liquid is reducing, pull the rabbit meat from the bones.
Once braising liquid has reduced by half, return the pulled meat to the pot, and stir to combine. Keep warm.
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.