When you commit to hunting for your dinner, a good recipe that can be cooked over the open fire really makes the experience. This simple, delicious recipe can be used with just about any game animal, but we’ve chosen rabbit. For convenience, prep your ingredients ahead of time and pack them in your cooler. If you’d rather not pack a large dutch oven, a skillet with a lid will work well.
- 2 slices of bacon, chopped (optional, but tasty)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 green onion sliced
- 1 celery stalk, chopped
- Your choice of other aromatic veggies (fennel bulb, carrots, celery root, potatoes, garlic, turnip)
- 1 rabbit, skinned and on the bone, whole or chopped
- 1-2 chicken bouillon cubes
- 2-3 cups of water
- Salt and pepper, and spices to taste
Get your fire going. Once it’s steady and putting off a good amount of heat, you can hang your dutch oven oven over the flames.
Let the pot preheat for a couple of minutes.
Season the rabbit on all surfaces with salt and pepper and set aside.
Add the olive oil and the chopped bacon to the dutch oven. Sauté until the bacon starts to brown and throw off its fat.
Add the rabbit and sear it on each side for one minute. Remove from the dutch oven, cover, and set aside.
Add your vegetables and stir well. Sauté until the onions are cooked and translucent.
Return the rabbit to the dutch oven along with any spices you’ve brought along
Mix your bouillon cubes with your water. Pour enough into the pot to just cover the rabbit. Season well with salt and pepper. Cover and let sit to slowly braise.
Every few minutes, stir the pot and check the heat level. You want to maintain a light boil. Flip the rabbit once about halfway through cooking.
Continue to braise until the meat is tender and starting to fall off the bone. Cooking time will vary depending on the heat of the flames and the size of your rabbit or game.
Once done, carefully remove from the heat and let rest a few minutes before serving. Be sure to spoon over some of the juices and vegetables on each plate.
Enjoy with a dandelion salad or some wild ramps, and there you have it! A culinary masterpiece from your campfire!
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