Mexicanrabbitrarebit Recipes

FRIJOLE RABBIT (MEXICAN RAREBIT)

Steps:

• Cook onion and pepper lightly in butter with chili powder.
• Add kidney beans and seasonings and stir in the cheese until melted.
• Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.

MEXICAN " RABBIT" RAREBIT

Steps:

• NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
• Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
• Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
• Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
• Allow the mixture to heat through and serve with toast or chips.

SOFT TACOS WITH CHIPOTLE-BRAISED RABBIT, BLACK BEANS, AND PICKLED CABBAGE

Steps:

• In a large pot, soak the black beans overnight in water to cover by 2 inches. The next day, add more water as needed to cover the beans by 2 inches. Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer and cook until the beans are tender, about 1 hour. Add 2 teaspoons salt and let cool in the liquid.
• Preheat the oven to 350°F. Season the rabbit all over with salt and pepper. Heat a wide, deep ovenproof pot over high heat. Add the olive oil and sear the meat on all sides until lightly browned, about 5 minutes. Transfer the meat to a platter and set aside. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté briefly to release its fragrance.
• Add the tomatoes, wine, chipotle chiles, and bay leaves. Bring to a simmer and return the meat to the pot. Cover tightly and place in the middle of the oven. Cook until the rabbit is fork-tender, about 1 1/2 hours, turning the pieces over halfway through. Remove the pot from the oven and let the meat cool to room temperature. Pull the meat from the bones and shred by hand. Return the meat to the pot and toss with the sauce. Taste for seasoning.
• For the pickled cabbage: Toss the cabbage, carrot, and red onion with 1 teaspoon salt in a colander; let drain for about 20 minutes to wilt slightly. Squeeze the vegetables to remove excess moisture, then transfer to a bowl and toss with the sugar and vinegar.
• Drain the beans, reserving the liquid. Heat the vegetable oil in a medium saucepan over medium heat. Add the serrano chile and sauté for about 1 minute to release its flavor. Set the chile aside if you prefer the beans relatively mild; leave it in if you prefer them spicy. Add the beans and 1 cup of the reserved cooking liquid. Bring to a simmer while mashing with a potato masher until the beans are nearly smooth. Simmer for about 5 minutes to blend the flavors, thinning with reserved bean liquid if needed and stirring to prevent scorching. If the beans are too thin, simmer until they are as thick as you like. Taste for salt and keep warm.
• To serve, reheat the rabbit if necessary. Spread a large tablespoon of the refried beans on each tortilla. Top with a generous spoonful of the braised rabbit, some pickled cabbage, and chopped cilantro. Arrange the tacos on a platter or individual plates and accompany with lime wedges.
• Enjoy with Cakebread Cellars Rubaiyat or another young and fruity red wine.