CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-11-10
Serves: 3-4
Prep Time: 30-60m
Difficulty: easy
Backpacking: No
Ingredients
- One 3 pound rabbit or chicken.
- Mole Sauce: 3 ripe tomatoes chopped, 1/2 cup ground almonds, 1-4oz. can green chiles or tablespoon chili powder, 2-cloves garlic, peeled/crushed, 2 TBLspoon yellow onion chopped, 1 TBLspoon sesame seeds, 1/4 Teasp. coriander
- 1/4 Teasp. salt, 1/8 Teasp. cinnamon, 1 cup chicken broth, 1 oz. square unsweetened chocolate.
Instructions
This is one of my favorite dishes. Chicken for the tame – Rabbit for the Game!Preheat oven 350 degrees. One 3 pound rabbit or chicken, clean & disjointed. Dip in melted butter, then in seasoned bread crumbs to coat. Cover with foil bake for 1 hour, Uncover and bake for 30 minutes, bast with butter, bake til crisp and brown.
For the Mole…
PUREE ALL at high speed one minute or ultra fine mince. Simmer puree for half an hour. Pour over Rabbit and enjoy the tastes.
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