Prep time 6 hrs 40 mins
1 whole rabbit, cut into 8 (ask your butcher to do this)
1.2 kg rabbit loin (left whole), plus 1 whole roasted chicken carcass.
4 tbsp olive oil
8 cloves garlic, peeled
4 banana shallots, peeled and quartered
1 leek, cleaned and diced
1 jar roasted tomato puree
1 jar grilled red peppers
2 large potatoes, peeled and diced
4 carrots, peeled and sliced
1 glass red wine
1.5 litres good vegetable or chicken stock
4 tsp ground black pepper
4 tsp smoky paprika
Pimentos de padron, roasted and salted.
In a large frying pan heat the olive oil. Season the rabbit with sale and 1 tsp black pepper. Fry the shallots, garlic and rabbit until the rabbit is lightly caramelised. Spoon into a slow cooker set to medium.
If you’re using rabbit loin and chicken carcass, add both to the cooker.
If you don’t have a slow cooker, use a large stockpot, set on the lowest heat setting.
Add the rest of the ingredients to the cooker/stockpot. Simmer for 6 hours until the rabbit is falling apart.
Allow to cool then remove as many bones as possible as rabbit has a lot small bones which can be a choking hazard.
When cool, store in the fridge if eating at home and reheat the next day.
If you want to eat this meal on the trail…
When cool, transfer the rabbit to insulated food containers (with the lids off) freeze hard
overnight. Cap with the lids, and take with you on the trail.
A good insulated food container should keep the stew frozen for 5-6 hours, so on a full day’s
hike, it should be thawed by dinnertime.
CHEF’S NOTE: “If you don’t like rabbit, you can easily replace with lamb or goat.”
Recipe By Kieren Creevey for Served Issue 20
Photography by Lisa Paarvio
Click here to read the full story of Kieran’s adventures online.