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'Pesky' Rabbit Enchiladas

Monday, 26 May 2008


Rabbit is not as gamy as you might think and makes a delicious enchilada. If it is not available, substitute turkey dark meat. You can also substitute cheddar cheese for the jack if you wish.


At a glance
Cooking Method
Heat Level
Main Course
  • 10 ounces maple smoked bacon, medium dice

  • 1 pound trimmed rabbit meat, medium dice

  • 1 large red onion, medium dice

  • 3 ribs celery, medium dice

  • 1 large carrot, medium dice

  • 6 cloves garlic, medium dice

  • 2 jalapeños, medium dice

  • 2 tablespoons Asian hot sauce, such as Sriracha

  • 1 tablespoon salt

  • 2 tablespoons dark chile powder

  • 2 tablespoons ground cumin

  • 1 jar Coyote Trail Salsa Verde, or other green salsa of choice

  • 1 cup peanut oil

  • 16 corn tortillas

  • 2 cups grated Monterey jack cheese

  • 2 jars Coyote Trail Enchilada Sauce, or other enchilada sauce of choice


The make the filling

Pre-heat a large skillet, brown the bacon first, then add the rabbit once the bacon fat has melted. Add the diced vegetables, the spices and the Salsa Verde, simmer for 20 minutes and set to the side to cool.

To prepare the tortillas

In a large skillet, heat the peanut oil over medium-high until it shimmers. Using tongs, dip each corn tortilla into the hot oil for 5 seconds at the most. Then lay each one out on a paper towel to drain.

Take each tortilla while they are still warm from the oil and lay it on your cutting board. Put about 1 ounce of the meat mixture and 1/2 ounce of the grated cheese down the middle, and roll them up.

Place them in a casserole dish with end-side on the bottom, side by side. Pour the enchilada sauce across the middle, and bake at 350 degrees F for 15 minutes. Top with a large handful of cheese and heat for another 2 to 3 minutes. Serve and enjoy!


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