January 2022 - 13
WILD KITCHEN
Conejo en adobo
Conejo is Spanish for rabbit, and this recipe
is a simple way to serve rabbit with a
Mexican flair. Cottontail rabbits work well, as
do farmed rabbits and even squirrels. Chicken
would be a nice substitute.
Basically you make rabbit broth to cook
the animal, then use some of that broth for
the adobo. The adobo is a lot like a simplified
mole sauce with several chiles, onion, garlic
and tomato - along with a little Mexican
chocolate and some spices.
This is a versatile dish that can be served as
is, with beans and rice, pulled off the bones
and served in burritos or empanadas and
served on flour or corn tortillas.
(Photo by Holly A. Heyser)
Hank Shaw hunts
and fishes across
the country, has
penned multiple wild
game cookbooks and
keeps an awardwinning
food blog
at honest-food.net.
His cookbooks are
available at the Game
and Fish Store.
Ingredients
1 rabbit, cut into serving pieces
2 white onions, quartered
1 head garlic
1 sprig epazote (optional)
2 leaves hoja santa or avocado leaves (optional)
2 tablespoons Mexican oregano, divided
Salt
4 ancho chiles, stemmed and seeded
4 chiles puya, stemmed and seeded
2 plum tomatoes, sliced in half
1/2 teaspoon ground allspice
1 tablet Mexican chocolate, finely grated
2 tablespoons lard or vegetable oil
2 tablespoons chopped cilantro or
green onions, for garnish
1. Bring a large pot of water to a boil. Add
the rabbit and return to a boil. Skim off
any foam that forms, then drop the heat
to a simmer. Add one of the quartered
onions, the epazote, hoja santa and half the
oregano. Peel half the garlic cloves, smash
them with the flat of a knife and add to the
pot. Add salt to taste and simmer.
2. Get a comal or cast-iron frying pan or
similar pan hot. Toast the dried chiles
until they begin to blister a little, turning
them often. Don't let the chiles burn.
Move them to a blender with the allspice
and grated chocolate.
3. Once done toasting the chiles, put the
Preparation
Prep time: 30 minutes
Cook time: 2 hours
Serves 4 people
other quartered onion on it to char, along
with the remaining unpeeled garlic cloves
and tomatoes, cut-side down. When you
get some good blackening, peel the garlic
and move all the vegetables to the blender,
roughly chopping them if needed.
4. Add some of the broth you're cooking
the rabbit in the blender and puree. If
you want, strain the puree through a finemeshed
strainer to remove any bits of skin
and seeds from the chiles, which are indigestible.
To finish the sauce, heat the lard
in a pot over medium-high heat and pour
in the sauce. Stir vigorously to incorporate
the oil, and bring to a gentle simmer. Let
this cook slowly while the rabbit cooks.
5. Drop the rabbit pieces into the sauce then
move them to a plate. Garnish with the
rest of the oregano, and maybe with some
cilantro or chopped green onions.
Wyoming Wildlife | 13
http://www.honest-food.net
January 2022
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