If you don’t like rabbit, you can replace with lamb or goat.
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, peelde 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 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 days hike, it should be thawed by dinnertime.