Recipe contributed by Field Staff Writer A. Zada.
Archery hunting can be tough and it’s important to constantly practice. I find that no matter how much you shoot targets you never get the same pressure as when you’re locked into an animal. You get one shot and you better make it a good one. For me the best way to keep up my skills for big game is going after small game. You also have to be much more accurate when doing this if you don’t want to ruin all the meat. I always get funny faces from people when I tell them I hunt rabbits and squirrels because they taste awesome. Most people think they eat trash and must taste like trash. On the contrary they eat mostly nuts and seeds, which make for a rich and delicious meal. Try out this super easy recipe for Hefe Braised Rabbit Carnitas. If you don’t have rabbit you can sub it out for squirrel or any other small game.
- 3 Rabbits
- 2 onions sliced
- 7 Garlic cloves, smashed
- 4 Bay Leaves
- 2 cans Hefeweizen (24 oz.) or your favorite beer
- 1 tsp Coriander
- ½ tsp Cumin
- 1 tsp Chili powder
- 2 tsp Annatto powder (you can also use Paprika)
- to taste Salt
- to taste Pepper
- 12 tortillas
- 2 tomatoes, Diced
- 1 bunch cilantro, minced
- 1 cup Cheddar, Shredded
- ½ cup Sour cream
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- Cut you rabbits into thirds so you have front legs, mid section and back legs using a cleaver or sharp knife.
- Season your rabbit with all over liberally with salt and pepper.
- Place all of your ingredients into a 4qt Dutch oven or a heavy bottom pot and stir.
- Bring the pot to a boil stir once again cover and reduce heat to low.
- Simmer for 1.5 to 2 hours or until meat is easily pulling off the bones.
- Remove the rabbit from the pot and pull all the meat off the bones. Reserve the cooking liquid.
- Heat a cast iron skillet on high heat and add a little oil to the pan.
- Place the shredded rabbit into the pan and sear to get some crispy ends.
- Drizzle some of the reserved cooking liquid onto the shredded rabbit after it is seared to keep it nice and moist.
- Serve on a warm tortilla topped with tomatoes, cheddar, cilantro and a dollop of sour cream. Enjoy!
**Alternatively: you can place all the ingredients into a crockpot on low for 4-6 hours. Then shred, sear and serve.