Makes 4 to 6 tacos, depending on the amount of meat on your rabbit.
Preparation: 10 minutes. Cooking: 15 mins.
I bought a wild rabbit and a couple of pheasants last weekend, with the intention of smoking them and using them to make posh tacos. I'll deal with the smoking in a separate article and concentrate on the creation of the smoked rabbit tacos here.
- Meat of a smoked rabbit, removed from bone and chopped roughly
- Knob of butter
- A clove of garlic, finely chopped
- 2 tbsp pumpkin seeds
- Juice of half a lime
- A pinch of smoked paprika
- Corn tortillas (I used small 4" tortillas)
- Salad leaves
- Soft goats cheese, 2 or 3 cubes per taco
- Preheat 2 pans - a sauté pan and a flat pan to warm the tortillas.
- Add the pumpkin seeds to the sauté pan and toast for a minute or two, being careful not to let them burn, then remove from pan and reserve.
- Add the butter to the sauté pan. As it melts add the garlic and fry for a minute or so.
- Add the rabbit and toasted pumpkin seeds to the pan and stir frequently so that it warms through and is coated with the garlicky butter.
- Add the lime juice to the rabbit and stir in for a minute or so.
- Sprinkle the pinch of paprika over the cooking rabbit, stir, and remove from heat.
- Warm the tortillas in the second pan.
- Assemble the dish by taking a taco and layering salad leaves, the smoked rabbit mixture, and goats cheese. Stack back to back on a plate as per the picture above.