Smoked Rabbit Enchiladas

Step 1: To make the browning solution, combine the first 5 ingredients (water - chile caribe) in a pot. Add rabbit and let soak for 4 hours in the refrigerator. Remove rabbit and bring brine/liquid to room temperature.

Step 2: Smoke rabbit over fruit wood for 2 hours (be careful not to use any wood that burns very hot).

Step 3: Cut rabbit in half (below the ribs) so it will fit into a large skillet or pan.

Step 4: Place clarified butter in the skillet over medium heat and add rabbit until it turns golden (about 3-5 minutes per side). Remove butter from pan and then add the stock/broth and next 4 ingredient (-tomato); cover pan and simmer for 20-30 minutes or until meat turns white and no blood runs (DO NOT OVERCOOK). Discard bay leaf and reserve the vegetables. Allow rabbit to cool and then remove the meat from the bones and set aside.

Step 5: In a skillet over medium heat add the butter (2 T) and then saute the mushrooms and garlic for a few minutes. Stir in rabbit meat and the reserved vegetable and saute for another 5 minutes.

Step 6: Prepare https://www.recipezazz.com/recipe/guajillo-crepes-37643 or use tortillas. Stuff each crepe or tortilla with 1/2 cup of the rabbit mixture and fold to fold a cylinder. Serving size is 2 crepes per person with the chile sauce served on top or on the side.