Yield: 6-10 servings
4-8 pounds bone-in rabbit pieces
2 large yellow onions, julienne cut
3 tablespoons paprika
3 tablespoons salt
1 tablespoon ground mustard
3 tablespoons cumin
2 tablespoons fresh oregano
2 tablespoons pepper blend
2 tablespoons sriracha sauce
2 tablespoons lemon juice
3 cups chicken stock
3 tablespoons butter
1⁄4 cup cornstarch slurry (1/8 cup cornstarch dissolved in 1/8 cup water)
1 cup shredded pepper colby jack cheese
20 six inch flour tortillas
It is best to use a heavy braising pot with lid and a stainless steel braising/roasting rack.
Combine paprika, salt, ground mustard, cumin, oregano, pepper, sriracha sauce, lemon juice, and stock. Stir well. Add mixture to julienne onions, then combine with cleaned rabbit in large heavy duty zipper bags. Remove all air and marinate overnight in refrigerator.
Preheat oven to 250°F. Place rack in braising pot, put rabbit pieces on rack and cover with marinade sauce and onions. Bake for 3-4 hours or until the game meat is falling from the bone. Remove from oven and reserve 2 cups of braising jus and onions in a bowl. Pull rabbit from rack and let cool to room temperature. Once cooled, pull all meat from bones and add to the strained onions from braising pot and the shredded cheese. Simmer the braising jus and add 1 tablespoon of butter and add cornstarch slurry to thicken. Add sauce to rabbit and onion mixture.
Turn oven temperature up to 400°F. Lightly spread butter on one side of each of the flour tortillas. Flip tortilla over and fill the tortilla with about 1/3 cup of the meat filling. Roll the tortillas closed. Grease a metal baking pan and place the rabbit tortilla rolls in the pan with the seam side down. To help ensure a crispy bottom, heat the taquito pan on the stove top for 2-3 minutes before placing in the oven. Bake taquitos, uncovered, for 12-15 minutes or until golden brown.
Serve these simple and delicious taquitos with as many toppings and fresh salsas as you like!