Rabbit Stew in a Cauldron over Campfire
We’re braising lean rabbit meat in the juiciest and tastiest way! Rabbit stew in a cauldron over a campfire has a unique flavor and aroma not only because it’s cooked outdoors. Slow-cooked in sour cream with onions and garlic, this dish becomes incredibly tender thanks to a special stewing method. You can also replicate it on a regular stovetop.
Updated : 01 July, 2025
Easy
More than 1 hour.
Ingredients
3 kilograms
Rabbit
7
Onion
10
Garlic
100 grams
Vegetable oil
200 grams
Sour cream
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cut the rabbit into portion-sized pieces and cover with cold water. To eliminate any off-odor, soak the meat for a while, changing the water occasionally. I had a young rabbit carcass, so I soaked it briefly, about two hours.
Step 2
Meanwhile, prepare the other ingredients. Use as much onion and garlic as you like. The more onion you use, the juicier and more flavorful the final dish will be. Peel the onion and garlic. Rinse and dry them.
Step 3
Light a campfire and set up the cauldron (kazán). Pour in vegetable oil and heat it up, using a skimmer to splash the hot oil around the sides of the cauldron. Pat the rabbit pieces dry with paper towels to remove excess moisture. Add the meat to the cauldron. Fry the pieces over high heat, stirring constantly, until a golden crust forms. Remove a few logs from under the cauldron to reduce the flame, add a little water to the meat, cover, and stew until fully cooked.
Step 4
Meanwhile, slice the onion into thin rings or half-rings. Chop the garlic as desired.
Step 5
Once the rabbit is cooked, add the onion and garlic to the cauldron.
Step 6
Add a couple of logs to increase the heat and, stirring, cook until the onions become translucent. Salt to taste.
Step 7
Add the sour cream to the cauldron.
Step 8
Stir everything together and cook for a couple more minutes. At the end of cooking, add ground black or allspice. You can also optionally add finely chopped herbs.
Step 9
Done! Serve hot.