Cowboy Campfire Beer Braised Rabbit, Fried Cabbage, Growing Organic Veggies (#617)

Prepare a fire and heat a cast-iron Dutch oven to 400 degrees Fahrenheit (10 coals on the bottom, 19 on the top).

Slice 2 onions into thin rings.

Chop fresh shiitake mushrooms.

Chop celery and garlic.

Melt 1/3 to 1/2 stick of butter in a skillet.

Add sliced onions and chopped celery to the skillet and sauté until onions are close to done.

Add chopped garlic and shiitake mushrooms to the skillet and continue cooking.

Pour most of a bottle of New Belgium amber ale and a little over 1 cup of chicken broth into the Dutch oven.

Add sautéed onions, celery, mushrooms, and garlic to the Dutch oven.

Season with thyme, oregano, parsley, salt, and pepper.

Dredge rabbit pieces in flour and add them to the Dutch oven.

Mix in 2 tablespoons of stone ground mustard and a pinch of brown sugar.

Add nature seasoning and a chicken bouillon cube to the Dutch oven.

Cover and cook for about 45 minutes to an hour, checking occasionally and reinforcing charcoal as needed.

Equipment Needed

Spice Level:

Dietary

Allergens