Zuni Jackrabbit Stew: A Taste of the Southwest

The memory still warms me like a crackling fire on a cold desert night. As a young chef, I had the privilege of spending a week in Zuni Pueblo, New Mexico, learning traditional cooking methods. One evening, under a canopy of stars so bright they seemed close enough to touch, I tasted Jackrabbit Stew for the first time. The rich, earthy broth, the tender rabbit, and the subtle sweetness of the hominy created a symphony of flavors that spoke of the land and its people. It wasn’t just a meal; it was a story, centuries old, passed down through generations.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Servings: 3-4
• Dietary Type: Variable (see notes)

Ingredients

• 1 fat young jackrabbit
• ¾ cup cooking oil
• 2 cups corn hominy
• 2 sweet peppers, cut in half and seeded
• 2 medium onions
• 6 carrots, cut up
• 1 large onion, chopped
• ½ tablespoon chili powder
• 1 ½ cups flour
• 4 teaspoons salt

Ingredient Notes:

• Jackrabbit: If you can’t source jackrabbit, a similar game meat like cottontail rabbit or even stewing lamb or goat can be substituted, though the flavor will be slightly different. Adjust cooking time accordingly.
• Corn Hominy: Canned or dried hominy can be used. If using dried, ensure it’s soaked overnight before cooking.
• Cooking Oil: Traditional lard or vegetable oil work well.
• Sweet Peppers: Use your favorite color – red, yellow, or orange bell peppers will add vibrant flavor and color.
• Flour: Use all-purpose flour, but gluten-free flour can be subbed.

Equipment Needed

• Large kettle or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons

Instructions

1. Begin by cutting the jackrabbit into serving-size pieces. Use a sharp knife to carefully separate the legs, thighs, and saddle into manageable portions. Don’t discard any bones, as they add flavor to the broth.

2. Pour the cooking oil into a large kettle or Dutch oven. Place the kettle over medium-high heat and heat until the oil is smoking slightly. The oil should shimmer and ripple.

3. Carefully put the jackrabbit pieces into the hot oil and brown them on all sides. This searing process is crucial for developing rich flavor and locking in juices. Work in batches if necessary to avoid overcrowding the pot.

4. Now drain off the extra oil. Leaving too much oil will make the stew greasy.

5. Add a little water to the kettle – just enough to partially cover the rabbit. Simmer for 2 hours, or until the rabbit is tender enough to begin pulling from the bone. This slow simmering process is essential for tenderizing the meat. Replenish water as needed to prevent burning.

6. After 2 hours, add the vegetables – the corn hominy, halved and seeded sweet peppers, medium onions, cut up carrots, and chopped onion.

7. Simmer until the carrots are done, about 30 minutes more. The carrots should be tender but not mushy.

8. Season with chili powder and salt to taste. Remember that the rabbit and hominy will have already contributed some saltiness, so start with a smaller amount and add more as needed.

9. Mix the flour with a small amount of cold water to make a slurry. Gradually stir this slurry into the stew to thicken it to your desired consistency. Be sure to whisk constantly to avoid lumps.

Expert Tips & Tricks

• For a deeper flavor: Marinate the jackrabbit pieces overnight in a mixture of spices, herbs, and a touch of vinegar. This tenderizes the meat and enhances the overall taste.
• To prevent scorching: Check the stew periodically during the simmering process and add more water as needed. A low and slow simmer is key for tender meat and rich broth.
• Adding some heat: Include a finely chopped jalapeno or a pinch of cayenne pepper for a spicy kick. Adjust the amount to your preference.
• Make-Ahead Prep: You can brown the rabbit and chop the vegetables a day ahead. Store them separately in the refrigerator and combine them when ready to cook.

Serving & Storage Suggestions

Serve the Zuni Jackrabbit Stew hot, ladled into bowls and garnished with fresh cilantro or parsley. A side of warm tortillas or fry bread complements the stew perfectly, allowing you to soak up every last drop of the flavorful broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 2 months. Reheat gently on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	914.9 kcal	N/A
Calories from Fat	512 g	56%
Total Fat	56.9 g	87%
Saturated Fat	7.5 g	37%
Cholesterol	0 mg	0%
Sodium	3435 mg	143%
Total Carbohydrate	93 g	31%
Dietary Fiber	11.6 g	46%
Sugars	16.4 g	N/A
Protein	11.3 g	22%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Venison Stew: Substitute jackrabbit with venison for a hearty and flavorful alternative.
• Chicken Stew: For a milder flavor, use chicken instead of game meat. Adjust cooking time accordingly.
• Vegetarian Stew: Omit the meat entirely and add more vegetables, such as potatoes, zucchini, or mushrooms, for a satisfying vegetarian option. Use vegetable broth instead of water for added flavor.
• Different Hominy: While corn hominy is traditional, you could experiment with other grains like barley or farro.
• Spicier Version: Add a diced serrano pepper or a dash of hot sauce for a spicier kick.

FAQs (Frequently Asked Questions)

Q: Can I use canned hominy instead of dried?

A: Yes, canned hominy is perfectly acceptable. Be sure to drain and rinse it before adding it to the stew. It will reduce the cooking time slightly.

Q: How do I know when the jackrabbit is cooked properly?

A: The jackrabbit is cooked when the meat is tender and easily pulls away from the bone. You can test this by inserting a fork into the thickest part of the meat.

Q: What if I don’t have sweet peppers?

A: You can substitute bell peppers with other vegetables like zucchini or squash. You can also omit them entirely if preferred.

Q: Can I make this stew in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Brown the jackrabbit first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.

Q: How can I make the stew thicker?

A: If you prefer a thicker stew, you can add more flour slurry. Alternatively, you can mash some of the cooked carrots to thicken the broth.

Final Thoughts

Zuni Jackrabbit Stew is more than just a recipe; it’s a journey into the heart of Southwestern cuisine. It’s a dish that connects you to the land, its history, and its people. Don’t be intimidated by the unfamiliar ingredient – sourcing the jackrabbit is part of the adventure! I encourage you to embrace the spirit of experimentation, adapt the recipe to your own tastes, and share your experience with others. Serve it with a robust red wine or a refreshing iced tea and let the flavors transport you to the sun-drenched mesas of New Mexico.