Rabbit as you've never had it before... a twist on the classic Mexican dish
Rabbit is slow-cooked in classic Mexican seasoning until it is tender and delicious. Serve with homemade flatbreads and salsa for a vibrant family dinner.
Rabbit as you've never had it before... a twist on the classic Mexican dish
Rabbit is slow-cooked in classic Mexican seasoning until it is tender and delicious. Serve with homemade flatbreads and salsa for a vibrant family dinner.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 3 Hours 50 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Ingredients
- 2 x whole rabbits, jointed
- 1 small brown onion, sliced
- 150ml ketchup
- 100ml water
- ½ tbsp smoked paprika
- ½ tbsp cumin
- 1 bell Pepper, sliced thin
- 1 red onion, sliced thin
- 1 garlic clove, minced
- 1 gem lettuce, shredded
For The Fajita Seasoning
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- ½ tbsp chilli powder
For The Flatbreads
- 250g self raising flour
- 250ml natural yoghurt
- 1 tsp salt
- oil for brushing
SALSA
- 2 large tomatoes, finely chopped
- 1 small red onion, minced
- 2 tbsp fresh coriander, finely chopped
- 1 garlic clove, minced
- 1 tsp salt
- 1 red chilli, finely chopped
- 1 tbsp olive oil
Method
- Slice the brown onion and line the bottom of a slow cooker. Place the jointed rabbits on top and season with paprika and cumin. Add the ketchup and water then mix everything together by hand. Cover and set the slow cooker to “high” for 4 hours. Once cooked, remove the meat from the braising liquid and shred the meat off the bones with two forks, Transfer the meat to a bowl and place to one side
- To make the flatbreads: Mix the flour, yoghurt and salt in a bowl then turn out onto a well-floured surface and knead for 5 minutes. Cut the dough into equal portions then roll out into circles. Heat a dry fry pan until it is smoking hot and gently place your flatbreads. Brush on some olive oil and fry either side for 1 minute. Remove and cover until you are ready to eat
- To make the fajita seasoning: Combine the spices together in a bowl and store until you are ready to use
- To make the salsa: Chop all the vegetables and herbs then transfer to a small bowl. Season with salt and stir in the olive oil. Cover and refrigerate until you are ready to serve.
- Add one tbsp olive oil to a large frying pan over a medium heat and add the sliced bell pepper. Cook for 5 minutes until soft then add the minced garlic. Transfer the pulled rabbit meat to pan and sprinkle over the fajita seasoning, using as little or as much as you like (it’s all down to personal taste)
- Place a layer of shredded lettuce on top of the flatbread followed by sliced of raw red onion and a generous portion of seasoned fajita rabbit and peppers. Serve with fresh homemade salsa
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE GAME?
It’s no secret that despite living a free-range life, game is reared primarily for sport. In the west country, we are surrounded by estates that do this and so manage the eco systems that support a bounty of flora and fauna in the area. Our game is harvested by people licensed to do so and only during ‘designated’ seasons.
Frequently asked questions
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Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
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Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
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Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.