Pulled Rabbit Flatbreads

I am a massive fan of mexican food and we eat various dishes on a monthly basis. What I love about mexican food is that the core components are similar throughout various dishes but it is all the extra stuff that really makes them stand out and for this dish. Whilst this dish isnt 100% mexican, it is inspired by the classic soft shell taco so I decided to make my own and fill it with pulled meat, rather than minced.

Pulled meat is one of my favourites and using rabbit is just as good as venison or pork, if not better. Despite it being a lean meat, rabbit really holds the flavour really well and does not dry up, which is helped by cooking it low and slow in your favourite marinade.

For this recipe I used my Tefal slowcooker, which is a great piece of equipment and really helps me out when I am preparing dishes like this. If you do not have a slowcooker, you can easily cook this in the oven on a low heat for a couple of hours, checking periodically to see if it is ready to shred.

Whilst this recipe shows you how to make your own epic marinade, feel free to use a shop bought marinade. This one is really has a real nice smokey bbq flavour to it and whilst I would normally add some hot sauce, I had to take into account my wife doesn't like her food too spicy. By all means tweak the recipe and make it your own as this really is the simplest of marinades.

The next step to making the greatest flatbreads are the toppings and you can be as creative and adventurous as you want. My homemade flatbreads were packed with tangy pulled rabbit, tomatoes, avocado, sweet pickled onions, chilli, coriander, sour cream, hot sauce and lime juice.

Makes 6 servings (approx.)


2 rabbits, jointed

200ml ketchup,

100ml bbq sauce,

1 onions, sliced

1 garlic clove, crushed

2 tsp smoked paprika

1 tbsp tomato purée,



Juice of one lime

For the flatbreads:

2 cups plain flour

3/4 cup water

3 tbsp oil

Large pinch of salt


- Slice your onion/crush garlic clove and place in a slowcooker.

- Place the jointed rabbits on top.

- Mix all the marinade ingredients together in a jug and pour over the rabbits, ensure all meat is coated evenly.

- Slowcook for 9 hours in a slowcooker. Once cooked, shred the meat, carefully removing small pieces of bone. Return the meat back to the slowcooker and keep warm.

For the Flatbread: - Mix the ingredients into a firm dough then knead it by hand. - Portion the dough into small balls, roll them really flat and cook on a dry hot pan for 1 minute each side. - Place a flatbread on your plate and pack it with the pulled rabbit and toppings of choice.

- Serve hot.


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