Snowshoe Hare Lime Tequila Tacos
Who doesn’t love a nummy wild game taco? This is a zesty flavour packed dinner that will make your friends and family want to hunt snowshoe hares with you! Slow and moist cooking creates fork-tender hare meat, and nothing will last long once you serve this to a gathering of friends and family.
Prep time: 20 – 30 min
Cook time: Plan the day around this one!
Feeds: 6 to 8 people or 2 to 3 people for 2 meals
2 snow snowshoe hares quartered.
(This dish is equally suited for any type of wild game including wild turkey and goose legs, thighs and wings).
1 cup of Cuervo Gold Tequila
1 cup lime juice (fresh or bottled)
¼ cup of olive oil
1 tsp Kosher salt
1 tbsp of fresh ground pepper
1 tbsp chili powder
1 diced jalapeno
4 to 6 diced garlic cloves
4 cups of game bone stock
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 ½ cups water
1 or 2 diced avocados
1 to 2 cups feta cheese
3 to 4 cups of shredded red cabbage braised in
2 tbsp of apple cider vinegar
Braise the pieces of hare in a hot cast iron pot or pan with a few tsp of olive or cooking oil.
Transfer the browned meat into a slow cooker pot or leave in the cast iron pot.
Add all the tequila, lime juice, olive oil, salt, pepper, chili powder, jalapeno, garlic and enough game stock to over everything.
Cover with a lid and slow cook until the meat comes of the bones easily (4 to 6 hours)
Remove all the meat, let it cool enough you can handle it and then separate all the meat from the bones. Work through the meat with your fingers to feel for small bones so you can remove them all.
Place all the meat back in the cast iron pot or slow cooker with all the juices, mix and keep warm.
Make the tortillas.
Mix the flour, salt and baking powder with a fork or whisk.
Mix in the lard and blend together with your fingers until its mixed and crumbly.
Slowly add in water and mix until you get a nice solid workable dough.
Divide the dough into golf ball size balls (20 to 24)
With a bit of flour, roll dough balls into thin tortillas ( 6 to 8 inch circles)
Heat up a cast iron frying pan or skill to high temperature. Cook each tortilla until they are golden brown/brown. Flip the tortilla when the top side starts to bubble. Keep them warm.
Cut up all the toppings and put into individual bowls.
Braise the shredded red cabbage in apple cider vinegar until crunchy soft.
Now, call everybody to the table and get them started building their own tacos!
Snowshoe Hare cover photo Copyright © Howard / Adobe Stock