Moroccan Wild Rabbit Stew

A recipe by Chef Lukas Leaf with Modern Carnivore






Small game hunting is often the first introduction young people enjoy when they are exploring the outdoors. Here is a recipe that gives you the opportunity to round out the experience by tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”.  While you could opt to prepare this recipe using a standard Dutch Oven on your kitchen range, why not make plans for a winter outing and create something truly memorable.


Serves 4-6 people




2 dressed rabbits sectioned

3 cups of large-diced Yukon gold potato

1 cup yellow onion (large dice)

1 cup carrot (large dice)

1 cup red pepper (large dice)

7 large cloves garlic (rough chop)

2 tablespoons fresh ginger (rough chop)

¾ cup raisins

½ cup dried apricots – halved

1 cup red wine

2 cups chicken stock

32-ounce can stewed crushed tomato

15-ounce can cooked garbanzo bean

Juice of one lemon

Juice and zest of one orange

1 tablespoon red curry spice

1 teaspoon turmeric

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Kosher salt and fresh black pepper to taste

3 tablespoons vegetable oil


Step 1: Heat the Dutch oven over open fire with one tablespoon of oil until oil is smoking. Add half of the rabbit, season with salt, and sear until brown. Remove the first batch of rabbit, add another tablespoon of oil and repeat with the last half of meat. Remove last of meat and add last tablespoon of oil.


Step 2: Add onion, peppers, carrots, garlic and ginger. Cook the vegetables until starting to caramelize. Add all spices, season with salt and pepper, and cook for one minute while stirring. Add the dried fruits.


Step 3: Pour in the red wine and reduce for one minute. Add chicken stock and reduce for one minute. Add the juice of the lemon and orange and zest of the orange. Pour in tomato and add potatoes and beans. Give the stew a good stir to combine ingredients. Bring to a simmer and remove from fire.


Step 4: Arrange hot coals on a metal bed on the ground such as an aluminum pizza pan. Place Dutch oven over the coals. Make sure the coals are the full surface area of the bottom of the Dutch oven. Add lid and place coals on top of the lid, completely covering it.

Step 5: Let stew cook with the coals on top and bottom of Dutch oven for 90 minutes, or until potatoes are done and rabbit is tender. Stir occasionally. Serve over rice or couscous and garnish with toasted sliced almonds.

For more recipes by Chef Lukas Leaf visit Modern Carnivore at

Read Rob Drieslein’s blog about his Boundary Waters Canoe Area Wilderness trip in Minnesota with Chef Lukas and cooking with cast iron.






Categories: Featured, Game Birds & Waterfowl

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