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As seen on Infused Chef - Taco Duo (rabbit and kangaroo) + Taco Slaw

Tomorrow, April 23, we launch an episode of a brand new Canna Cribs series - Infused Chef.

You are definitely going to want to try out some of these recipes after watching!


TACO DUO

Rabbit:

  • 1 Whole Rabbit
  • 2 Tablespoons Vegetable oil
  • 4 cups vegetable stock
  • 4 teaspoons brown sugar
  • 1 onion, chopped
  • 3 Roma tomatoes
  • 1 bulb Garlic
  • 3/4 cup ketchup
  • 1 clove garlic, chopped
  • 1-2 serrano peppers
  • 1-2 Anaheim peppers
  • 1 Poblano Pepper
  • 2 tablespoons paprika
  • ¼ cup Achiote paste
  • 3 ML Uncle Herbs Harle Tsu Oil
  • 2 Tablespoons Avocado Oil (For Infusion)
  • 1/2 dozen fresh tortillas
  1. Rub whole rabbit with Achiote paste, brown sugar, and vegetable oil

  2. In a cast iron pan on med/high heat, sear the whole rabbit on all sides until golden brown

  3. Roughly chop all vegetables

  4. In a dutch oven combine all the chopped vegetables with the rabbit and vegetable stock

  5. Cover and cook in the oven on 300 for 2-3 hour or until meat is fork tender and falling off the bone.

  6. Remove from the oven and hand shred the meat. Discard the veg.

  7. To infuse, in a small bowl mix the 2 tablespoons of Avocado Oil with the 3ML of Harley Tsu Oil. Drizzle on top of meat. Serve on fresh tortillas.

Kangaroo:

  • 1lb Ground Kangaroo
  • 1 Tablespoon vegetable oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • ½ Teaspoon Beet Sugar
  • 1 Teaspoon Paprika
  • ½ Teaspoon Dried Cilantro
  • Salt and Pepper To Taste
  • 3 ML Uncle Herbs Harley Tsu Oil
  • 2 Tablespoons Avocado Oil (For Infusion)
  • 1/2 dozen fresh tortillas
  1. In a cast iron skillet heat the vegetable oil to a high heat.

  2. Place ground kangaroo in a skillet and stir with a wooden spoon or spatula.

  3. Add all seasonings

  4. To infuse, in a small bowl mix the 2 tablespoons of Avocado Oil with the 3ML of Harley Tsu Oil. Drizzle on top of meat. Serve on fresh tortillas.

TACO SLAW RECIPE

  • ½ Head green cabbage
  • 2 radish
  • ½ Jalapeno, Diced
  • ¼ cup lime juice
  • 2 tablespoons fresh Cilantro
  1. Using a mandolin shred the cabbage into thin strips

  2. Using the mandolin on the same setting as the cabbage slice the radish into coins, then julienne or cut into small strips.

  3. Chop cilantro into fine pieces

  4. Dice Jalapeno into small pieces

  5. Combine all ingredients with lime juice in a mixing bowl. Set aside, serve within 3 hours.

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