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: 2008-01-13
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1 rabbit, cleaned cut into pieces
- rooking oil
- salt and pepper
- 1 onion, sliced
- 1/4 c flour
Instructions
If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender.
Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. Salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling one tbs of flour into oil. Cook until brown. Add 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens.
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