This recipe is a combination of several white chili recipes found online and on you tube. I've made a few changes, and added a couple of new ingredients. I like beer in my chili, I also used Anaheim peppers in addition to the canned green chiles. The next time I make this I'll leave the canned chiles out, I don't think they add anything to the dish. You can make this recipe with chicken stock as well, I really think that the rabbit stock makes it though. Besides, what else are you going to do with a Jackrabbit rib cage? If you make this recipe let me know what you think.
INGREDIENTS
1 lb. Deboned Rabitt Meat. (I used a Jackrabbit front shoulder, and 2 Cottontails.)
3 Anaheim Peppers
2 Jalapeno Peppers
1 Can Diced Green Chiles
3-5 Cups Rabbit Stock
1 Medium Yellow Onion
13 oz. of Beer (I used Newcastle, but anything will work.)
2 Cloves of Garlic
2 tsp Cumin
2 tsp Cayenne
2 tsp Dried Oregano
3 Cans Great Northern Beans drained (1 can mashed, 2 cans whole)
Two Rabbits and a Hare
Deboned meat
Making the stock. Brown the bones, kidneys and liver.
Add the mirepoix
Cover with water, boil and simmer for two to three hours, salt to taste
Mise en place
Sweat the onion
Add the chiles and jalapenos, sweat
Brown the meat
Deglaze with the beer, scrape the bottom
Add the seasonings
Add the mashed beans
Add everything else
Bring to a boil and simmer for an hour or two, depending on how thick you like it, check the season, add salt to taste
Serve with pickled jaapenos, cheese and corn bread
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