1 rabbit, ready to cook
Salt
Water
1 T. olive oil
4 plum tomatoes, chopped
6 tomatillos, husk removed and sliced
1 medium onion, sliced
1 or more chile peppers, chopped
1/4 tsp. cumin
6 large burrito-size tortillas
Sour cream, optional
Salsa, optional
1 bunch cilantro, chopped
Boil rabbit in salted water until soft enough to separate from bone. Cool rabbit enough to handle. Remove all meat from bones. Discard bones. Shred meat and put in pot with olive oil, tomatoes, tomatillos, onion, chile peppers, cumin and salt. Add about 1 cup water to start. Simmer, stirring occasionally, for about 1/2 hour. Very little liquid should be left. Spoon into warm tortillas. Add sour cream or salsa, if desired. Sprinkle cilantro over top, roll up and serve. Serve with Mexican rice and refried beans with a little cheese sprinkled on top.
Ron North
Sandy, Utah
From—Prizes of Autumn: Members’ Wild Game Recipes