Slow Cooker Rabbit Tacos

The slow cooker is the rabbit hunter's best friend. Drop in the pieces in the morning, set it on low, and come home to meat that shreds with a fork. This recipe uses a green chile and lime braising liquid that gives the rabbit a bright, fresh flavor — different from the heavy, dark braises most people default to. The shredded meat piles perfectly onto tortillas with avocado, pickled onions, and a squeeze of lime.

Ingredients

• 2 whole rabbits, cut into pieces
• 1 can (4 oz) diced green chiles
• 1/2 cup chicken broth
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Small flour or corn tortillas
• Diced avocado
• Pickled red onions
• Fresh cilantro
• Cotija cheese
• Lime wedges

Instructions

• Place the rabbit pieces in the slow cooker.
• In a small bowl, mix the green chiles, chicken broth, lime juice, garlic, cumin, chili powder, oregano, salt, and pepper. Pour over the rabbit.
• Cook on low for 6 to 8 hours or high for 3 to 4 hours until the meat falls off the bone.
• Remove the rabbit, shred the meat with two forks, and discard the bones. Return the shredded meat to the slow cooker and stir into the juices. Let it sit on warm for 15 minutes to absorb the liquid.
• Warm the tortillas. Build tacos with the shredded rabbit, avocado, pickled onions, cilantro, cotija, and a squeeze of lime.

Tips

Low and slow is better than high and fast. The low setting gives the connective tissue more time to break down, resulting in more tender, shreddable meat.

Save the braising liquid. After shredding, let the meat sit in the juices — it reabsorbs moisture and flavor. Dry taco meat usually means the juices got discarded.

Cottontail vs. jackrabbit: Cottontails are smaller and more tender. Jackrabbits are larger and tougher — add an extra hour of cook time for jackrabbit.