Mexican Rabbit Over Rice

Posted by Jeremy in food, frugality, rabbits, recipe, self-reliance, simple living

Since I am still way overstocked, you might say, with rabbits, today will be another meat processing day. So, in the spirit of the day, I thought I'd share our family's favorite rabbit recipe (to date). I call it:

Mexican Rabbit Over Rice

1-2 fryer rabbits, disjointed
2 cups Jeremy's Blender Salsa
1-2 8oz. cans V-8 (preference)
1 15oz. can diced tomatoes
1/2 medium onion, diced
1 bulb garlic, sliced
1/2 jalapeño diced fine
1 sweet green pepper diced
1-1/2 Tbsp chili powder
1 Tbsp ground cumin
1-1/2 Tbsp granulated garlic
Salt to taste
Cayenne pepper to taste

2-3 cups white rice
4-6 cups water

Optional:
2 medium red potatoes cubed

Add all ingredients, except spices, to an adequately-sized crock pot and stir well to ensure good distribution of the liquid and solid ingredients. Heat on high for 3 hours (this should be a low boil through the duration) stirring occasionally. If you add potatoes, I would suggest adding them at about the 2 hour mark.

At 3 hours, check the rabbit, it should fall easily from the bone. If it resists, continue cooking for another 15-20 minutes and check again. Repeat until the meat will fall from the bone with a light tug. Once the rabbit is done (no more than 4 hours), turn off the crock pot, add spices (salt and cayenne to taste) and still well. Cover and let set while you make the rice.

For the rice, bring twice as much water as rice to a boil (i.e. 4 cups water for 2 cups rice). Add rice and reduce to a simmer. Cover and simmer for 15 minutes. Once all water is cooked off, remove from heat.

Serve rabbit and sauce over the rice.

Serves 4-6