1 large or 2 small rabbits
Salt
Pepper
2 large Vidalia onions, sliced into 1/4-inch segments
10 to 20 cherry tomatoes
1-lb. pkg. baby carrots
5 celery ribs, cut into 3-inch lengths
2 green, red or yellow peppers, cut into 1/2-inch-wide strips
10 fresh jalapeño peppers or 2 habanero chile peppers, whole
4 (12-oz.) cans beer (may substitute water)
2 tsp. chili powder
Season meat with salt and pepper; place in cast-iron Dutch oven. Distribute onions, tomatoes, carrots, celery and peppers evenly around meat. Do not cut open jalapeño peppers or habanero chiles before placing on top. Cover with enough beer or water to a depth of 1 to 2 inches. Sprinkle chili powder over top. Cover with lid and place in campfire, covering top with coals. Replenish liquid if necessary. Meat should fall off bones. Remove from campfire and serve from Dutch oven.
Note: If baking in oven, you may or may not want to cover Dutch oven. For best infusion of game and vegetables, cook covered. Cook for 40 to 50 minutes at 350ºF or until meat is done. If cooking on top of stove, cook for 40 to 50 minutes or until meat is done.
Neil Smith
Winfield, Kansas
From—Completing the Hunt: Cooking Game with NAHC Members