Rabbit Tamale Pie

Made this recipe yesterday and it was amazing!  I make and use a lot of shredded rabbit.  Knowing I was going to make a Mexican-inspired recipe with the shredded rabbit, I poached it in beer and Mexican-type spices.

Rabbit Tamale Pie-1

A lot of people have issues with rabbit bones so using it boneless in recipes takes care of that problem.  I poach the rabbit and then remove it from the liquid and let it cool.  Once I can handle it, I pick the meat off the bones, reserving the bones.  I return the bones to the stock pot with some carrots, celery and onion and let it simmer for four or five more hours.  After that, I pour the liquid into a colander over a bowl to catch the liquid and set that aside for rabbit stock.

In these times of excess and waste, we throw away very, very little here.  If I bone rabbit raw, I give the bones to the dogs.  If I cook the rabbit to make shredded meat, I use the bones to make stock.  The pigs will get the cooked vegetables and the bones will go in the compost pile. My stock is way more tasty and healthy than store-bought stock and it makes me feel good that I used something that many people would throw away.

I see some people referred to (or refer to themselves) as frugal because they shop at stores like Wal-Mart or the Dollar Store.  I don’t see it that way.  What you buy at these discount stores is a cheap product more often than not produced at the expense of some poor worker in a foreign country, sold by a poor, underpaid and under appreciated worker, the animal the product came from and/or the environment.  Wally and I avoid Wal-Mart like the plague.  We are not well off, not by a long shot, but we would rather pay a few more dollars per visit and shop at a store that takes better care of its employees and offers a better quality product than to frequent stores like Wal-Mart, Dollar Store or the like.

Just my two cents.

Until later …