Welcome back to Episode 2 of Live Fire Republic’s Destination Arizona Series!
Chef David W Olson is teaming up with his buddy “Sandman” from Apache Trail Tours, based in the historic Goldfield Ghost Town near Apache Junction, AZ. Together they’re embarking on an off-road jeep adventure through the awe-inspiring Sonoran Desert, revealing the breathtaking beauty of this timeless landscape. Now, let’s immerse ourselves in the captivating history and mystique of the Superstition Mountains.
These iconic peaks have long been shrouded in legend, from tales of hidden treasures to Apache folklore and uncharted territories. With every twist and turn in the rugged terrain, one can almost hear the echoes of ancient stories and the whispers of secrets concealed within these rocky landscapes! As we venture further into the untamed wilderness, it’s worth pausing to envision how Native Americans not only survived, but thrived in this rustic environment.
With great skill and respect for the land, they expertly harvested desert plants and honed their hunting prowess, relying on the likes of cougars, fox, coyote, and wild rabbits as a vital source of sustenance. Their resourcefulness and deep connection to the Sonoran Desert are woven into its very fabric.
Back at camp, Chef David will introduce you to his very good friend, Matt Cooley of Cloth+Flame and Open Venues. And, the featured feast at Quarter Circle U Ranch is the most incredible wild rabbit skewers, boldly seasoned and caramelized in a mezcal-orange glaze, all prepared to sweet, smoky and tender perfection over live fire, on the Primo Ceramic Grills.
Don’t let a single moment of this culinary journey escape you! Be sure to subscribe, share your thoughts in the comments below, and introduce Live Fire Republic’s YouTube channel to your friends and fellow adventure seekers.
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Stay tuned for more exciting episodes in the “Destination: Arizona” series, where we’ll continue to unveil the beauty, unearth the history, and savor the flavors of the Wild Wild West!
For the Rabbit Skewers:
- 1 whole wild rabbit skin removed and chopped into parts
- 1/4 cup avocado oil
- 2 tablespoons Southwest-inspired dry rub a mix of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper
- 8-10 metal skewers
For the Mezcal-Orange Glaze:
- 1/4 cup mezcal
- 2 tablespoons agave syrup
- Zest of 1 orange
- Fresh cilantro chopped
- Zest of 1 lemon
- Prepare the Rabbit: Using a cleaver, chop the rabbit into manageable parts suitable for skewering. Place the chopped rabbit into a large bowl.
- Marinate the Rabbit: In a separate bowl, combine the avocado oil and the Southwest-inspired dry rub. Mix well. Pour this mixture over the chopped rabbit pieces, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to infuse.
- Prepare the Mezcal-Orange Glaze: In a small saucepan, combine the mezcal, agave syrup, and orange zest. Heat the mixture over low heat and let it simmer for 5-7 minutes until it thickens slightly. Remove from heat and set it aside to cool.
- Skewer the Rabbit: Preheat your Kamado-style Primo Ceramic Grill to medium-high heat (around 350-400°F / 175-200°C). Thread the marinated rabbit pieces onto the metal skewers, leaving a little space between each piece.
- Grill the Skewers: Place the skewers on the preheated grill grate and cook for about 4-5 minutes on each side or until the rabbit is cooked through and has a beautiful grill mark.
- Glaze the Skewers: Brush the mezcal-orange glaze generously over the skewers during the last few minutes of grilling. Allow the glaze to caramelize and create a deliciously sticky coating on the rabbit.
- Serve: Transfer the grilled rabbit skewers to a serving platter. Garnish with freshly chopped cilantro and lemon zest. Enjoy: Serve your Southwest-inspired grilled wild rabbit skewers hot and savor the unique flavors of the mezcal-orange glaze with every bite.