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Rabbit with Salt in a cauldron on a campfire

Salt-Baked Rabbit in a Cauldron over an Open Fire

A healthy, low-cholesterol dish. This recipe works well for people watching their cholesterol, since rabbit has very little of it — it's one of the few meats you can eat with concerns like that.

The Patricks channel

Recipe author

Rabbit with Salt in a cauldron on a campfire

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Composition / ingredients

Servings:

Rabbit

Salt

Carrot

Quince

Potatoes

500

Mushrooms

200

Leek

Vegetable oil

200

Garlic powder

Paprika

Basil

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 50 % 4 g

Carbohydrates 13 % 1 g

48 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make this dish, first mix together all the spices for the rabbit marinade.
Step 2:

Rub the rabbit all over with the spice mix and leave it to marinate for up to six hours.
Step 3:

Roll out a sheet of foil and lay the rabbit on it, curled around into a ring. Tuck vegetables of your choice inside it.
Step 4:

Wrap it all up tightly in foil — so tightly there isn't a single hole. That detail is the key to success. Pour about 2 kilograms of salt into the bottom of the cauldron and level it out. Set the foil-wrapped rabbit on the salt, then bury it under more salt on top. Arrange it so the foil doesn't touch the cauldron anywhere, with a thick layer of salt over the top.
Step 5:

Light a fire under the cauldron and keep it at a low-to-medium heat for two hours. After two hours the rabbit is done. When you unwrap the foil, you'll find a juicy rabbit infused with the aromas of the vegetables and marinade. Enjoy!

This dish comes out incredibly tasty and juicy. It's so juicy because all the juices from the vegetables and rabbit stay sealed inside the foil, and everything braises in its own juices. You can use this method for meats other than rabbit — one of the best alternatives is chicken, which, thanks to its shape, sits perfectly in the center of the cauldron. If you're out hunting and bag some game, you can cook it right there in the wild. And you don't even strictly need salt — if you've wrapped everything up without tearing the foil, sand works just as well. Choose whatever vegetables you like; quince, for example, can easily be swapped for apples. The marinating and prep are exactly the same as getting the rabbit ready to bake in a home oven. With a little imagination, you can absolutely make this in an ordinary kitchen without bothering with fire and salt at all. But if you do go the outdoor route, remember that the salt gets extremely hot — keep the fire low-to-medium, because if you miss that, the dish will be ruined.