Rabbit with Chiles and Tomatillos

• 3 1/2 pounds fresh rabbit, cut into 10 pieces (hind legs cut into 2 pieces each)
• 1 1/4 teaspoons kosher salt
• 2 teaspoons green chile powder or jalapeno chile powder
• 1 1/2 tablespoons vegetable oil
• 6 large jalapeno chiles, stemmed and sliced into rings
• 2 very loosely packed cups fresh cilantro leaves
• 1 cup very loosely packed fresh mint leaves
• 6 large cloves garlic, thinly sliced
• 8 large fresh tomatillos, husked and cut into 1/4-inch-thick slices
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Sliced red onions and pickled jalapeno chile rings

1. Dust the rabbit pieces on both sides with salt and green chile powder; set aside.
2. In a large, heavy nonstick skillet, heat the oil on high heat.
3. Saute the rabbit until golden, about 2 minutes per side.
4. Remove from the heat, reserving the pan drippings.
5. Preheat the oven to 250F.
6. Line a heavy-duty sheet pan or roasting pan with two 24-inch-long sheets of 12-inch-wide heavy-duty aluminum foil.
7. Have another 24 by 12-inch sheet of heavy-duty foil ready.
8. On the foil, place half of the jalapenos, cilantro, mint, garlic, and tomatillos, spreading evenly into a 12 by 12-inch square.
9. Place the sauteed rabbit pieces on the chile mixture and top with the reserved pan drippings.
10. Layer on the remaining jalapenos, cilantro, mint, garlic, and tomatillos.
11. Seal into a tight packet by crimping the ends of the foil together.
12. Mold the remaining piece of foil over the top of the packet.
13. Place in the oven and cook until the meat easily pulls apart and shreds with 2 forks and is still moist without any pinkness.
14. Remove from the oven, open the foil a little to let the steam escape (use caution, as the steam is hot), and let the meat rest for about 20 minutes.
15. Remove the rabbit from the foil, saving the juices; discard the vegetables.
16. Shred the meat from the bones and reserve in a saucepan with the pan juices.
17. Serve immediately or keep warm in the pan until ready to serve.
18. To serve, lay the tortillas side by side, open face and overlapping on a platter.
19. Divide the filling equally between the tortillas and top with garnish and salsa.
20. Grab, fold, and eat right away.
21. Or build your own taco: lay a tortilla, open face, in one hand.
22. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

fresh rabbit, kosher salt, green chile powder, vegetable oil, jalapeno chiles, cilantro, mint, garlic, fresh tomatillos, corn tortillas, red onions

Taken from www.epicurious.com/recipes/food/views/rabbit-with-chiles-and-tomatillos-394010 (may not work)