Slow Cooker Rabbit Tacos
Slow cooked rabbit with salsa and black beans in corn tortillas makes these tacos a hearty meal.
Ingredients
- 3 lb whole rabbit (front legs, rear legs, and saddle)
- 16 oz salsa
- 16 oz black beans, drained and rinsed drained and rinsed
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp paprika
- 1 1/2 tsp cumin
- 1 tsp salt and black pepper
- 1 tbsp beef tallow
- corn tortillas
Instructions
Mix Taco Seasoning:
In a small bowl, mix together chili powder, garlic powder, onion powder, paprika, cumin, salt, and black pepper.Cook Rabbit in Slow Cooker:
Place rabbit, salsa, and the prepared taco seasoning into a slow cooker. Cover and cook on low for 5 hours until the meat shreds easily.Remove Bones from Rabbit:
Gently take the rabbit out of the slow cooker and set on a plate to cool until it can be handled. Remove all bones, ensuring none remain.Return Rabbit with Beans:
Put the deboned rabbit back into the slow cooker along with the remaining salsa and the drained black beans. Keep on the warm setting until thoroughly heated.Fry Tortillas with Filling:
Heat beef tallow (or olive oil or similar) in a skillet over medium heat. Fry a corn tortilla in the oil until it becomes slightly crisp. Turn it over, add taco meat and cheese, then immediately fold into a taco shape. Flip to warm the other side.Add Toppings and Serve:
Add any desired toppings to the taco and serve.