Picture this, my friends. Whether you’re posted up at a rustic cabin deep in the woods or roughing it in a wilderness tent, the air is crisp and it’s hunting season. You’ve just brought back a couple of rabbits—be they wild game or domestic fare—and now it’s time to transform that lean, flavorful meat into a truly memorable meal.
As a Chef with 40 years of experience, I know the key to cooking rabbit outdoors is to treat it right. It’s lean, so low and slow, or a quick, well-basted grill, is the way to go.
Here are a couple of my favorite outdoor recipes to get that supper going. They’re guaranteed to add a whole lot of flavor to your campfire cooking.
Here are two fantastic options, a classic Campfire Rabbit Stew and a quick Grilled Herb Rabbit, for your outdoor cooking adventures, straight from the spirit of “Canadian Recipes of the Great White North.”
1. Rustic Campfire Rabbit Stew (Dutch Oven)
This slow-braised recipe is ideal for cooking over low, steady coals in a cast-iron Dutch oven, giving you a rich, comforting dish with deep flavor.
Ingredients
- 1 whole rabbit (about 2.5-3 lbs), cut into 8 serving pieces (or 2 wild cottontail rabbits)
- 3 strips bacon (or 1/2 cup cubed pancetta), chopped
- 2 Tbsp olive oil
- 1 large onion, roughly chopped
- 3 carrots, chopped
- 2-3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (or 1 cup cider)
- 3 cups chicken or rabbit stock
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 large sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup all-purpose flour (for dredging)
- Salt and fresh cracked black pepper to taste
Equipment
- Cast-Iron Dutch Oven with a lid
- Tongs or wooden spoon
Instructions
- Prep the Rabbit: Lightly dust the rabbit pieces with the flour seasoned generously with salt and pepper.
- Start the Fire: Prepare your campfire and allow it to burn down until you have a good bed of hot, glowing coals.
- Brown the Meat: Place your Dutch oven over the coals (medium-high heat). Add the olive oil and chopped bacon. Cook until the bacon is crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sear the Rabbit: Brown the rabbit pieces in the hot bacon fat, working in batches if necessary, about 3-4 minutes per side, until nicely golden. Remove the rabbit and set it aside.
- Sauté Aromatics: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Braise: Pour in the red wine (or cider) and scrape up any browned bits on the bottom of the pot. Let it simmer for a few minutes until reduced by about half.
- Combine and Simmer: Return the rabbit pieces and the reserved bacon to the pot. Add the stock, diced tomatoes, rosemary, thyme, and bay leaves. The liquid should mostly cover the rabbit. Bring it to a gentle simmer.
- Outdoor Braise: Cover the Dutch oven with its lid and move it to a lower heat area of the coals (or hang it over the fire). Let it slow-braise for 1.5 to 2.5 hours, or until the rabbit meat is extremely tender and falling off the bone. Check and stir occasionally, adding a little more stock or water if the stew gets too dry.
- Serve: Remove the bay leaves, rosemary, and thyme sprigs. Adjust the seasoning with salt and pepper. Serve hot, perhaps with some crusty bread for dipping in the rich sauce.
2. Garlic Herb Grilled Rabbit
If you have a grill grate over your fire or a portable BBQ, grilling is a faster method that gives the rabbit a smoky char. Note: Grilling works best with domestic rabbit or wild rabbit that has been soaked (e.g., in salted water or buttermilk) for several hours to tenderize the lean meat.
Ingredients
- 1 whole rabbit, spatchcocked (butterfly cut along the spine to lay flat)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme, leaves only
- 1 tsp smoked paprika (optional, for a smoky kick)
- Salt and fresh cracked black pepper to taste
- 2 Tbsp melted butter (for basting)
Equipment
- Grill grate
- Small bowl and pastry brush
Instructions
- Make the Rub: In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper.
- Marinate: Rub the herb mixture all over both sides of the spatchcocked rabbit. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the cooler/fridge.
- Prepare the Grill: Preheat your grill (charcoal or gas) to a medium-high heat (about 400-425^\circ\text{F} / 200-220^\circ\text{C}). You want hot embers, not direct flames.
- Grill: Place the rabbit on the grate, meat-side down first (skin-side up). Grill for about 15-20 minutes on the first side.
- Flip and Baste: Flip the rabbit, and baste the seared side with melted butter to help keep it moist. Continue to grill for another 15-20 minutes, or until the internal temperature at the thickest part of the thigh reads 160^\circ\text{F} (71^\circ\text{C}) and the juices run clear.
- Rest and Serve: Remove the rabbit from the grill and let it rest for 10 minutes before separating it into serving pieces.
Enjoy the taste of the Great White North !
Cheers !
Chef Bari
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