Slow cooked rabbit stew gives energy and tastes extremely spicy. If you don't like rabbit, you can replace it with lamb or goat. Frozen, the dish is great to take with you and can easily be reheated in the evening. Our camping recipe is presented by outdoor chef Kieran Creevy.
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From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
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Roasted and salted: pimentos de padron for that special touch
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 4 people
- 1 whole rabbit, cut into 8 pieces (ask your butcher about this) or 1.2 kg of rabbit back (left whole), plus roasted bones from 1 chicken
- 4 tablespoons olive oil
- 8 garlic cloves, peeled
- 4 banana shallots, peeled and quartered
- 1 leek, trimmed and diced
- 1 jar of roasted tomato puree
- 1 jar of grilled red peppers
- 2 large potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 1 glass of red wine
- 1,5 l good vegetable or chicken broth
- sea salt
- 4 tsp ground black pepper
- 4 tsp smoky paprika powder
Perfect for on the go: stew with rabbit or even lamb
Image credit: Lisa Paarvio / Lisa Paarvio
Preparation
- In a large frying pan, heat the olive oil.
- Season the rabbit with salt and 1 teaspoon black pepper.
- Sauté shallots, garlic and rabbit until rabbit is lightly caramelized.
- Using a spoon, transfer to a slow cooker set on medium.
- If you're using rabbit loin and chicken carcass, add both to the stove.
- If you don't have a slow stove, use a large roasting pot on the lowest setting.
- Add the remaining ingredients to the crock pot.
- Simmer for 6 hours until the rabbit falls apart.
- Let cool and remove as many bones as possible (rabbit has many small bones that can be choked on).
- Once cooled, store in the refrigerator if you're eating at home, and reheat the next day.
If you want to eat this meal on the go: Place the cooled rabbit in insulated food containers (without lids) and freeze hard overnight. Seal containers with lids and take with you on the hike. In a good insulated container, the stew should stay frozen for 5-6 hours, so if you're going on an all-day hike, it should be thawed by dinner time.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at. @lisapaarviophotography.
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