CAMP COOKING: Rabbit Stew for Easter

Easter memories and an Easter bunny – in a pot! Have you ever cooked rabbit? Well, here’s the recipe, so now you can…

Valerie Elliot said Koondrook Wetland Reserve, in the Gunbower State Forest, New South Wales is her favourite campground. it is also close to the Barham Club and shops.

Valerie told us, “When we camp at Koondrook, my nephews and husband go out shooting, and have permission and gun licences to do this. They get a few rabbits, and I love it. 

“My husband, our family and friends have been camping near the Murray for about 40 years. We love all of us getting together every Easter and always try to get the same spot. The fun and stories told around the campfire is priceless, and so many memories. It’s free to camp there and all can afford the Easter break.”

“We cook this old family favourite on a campfire, you can also cook this in caravan, or outside with gas burners.” 


  • 1 rabbit 
  • 1 tablespoon cooking salt
  • 2 tablespoon plain flour 
  • 3 slices of bacon 
  • 2 tablespoon oil (any) 
  • 1 chopped onion 
  • 3 carrots, chopped into bite size 
  • 3 or 4 sticks of celery, cut small 
  • 4 potatoes, cut into half or sweet potato cut into pieces 
  • 2 cups of chicken stock, or 2 chicken cubes dissolved into 2 cups of water 
  • Dash of white wine 
  • 1 tin of tomatoes (diced) 
  • 1 tablespoon tomato paste
  • Salt and pepper 
  • 2 bay leaves 
  • Chopped parsley fresh or dried 


  1. Soak rabbit in water with cooking salt, roughly 1 hour before cooking. 
  2. Rinse and pat dry. 
  3. You can cut the rabbit into pieces if you want and dust with plain flour.
  4. Now the fun begins – get the campfire going with hot coals, heat the oven up and place the oil, bacon and onion in, cook for a short time until it starts to change colour. 
  5. Take the bacon and onion out, then place the rabbit in, brown up both sides. 
  6. Place the onion and bacon back in. 
  7. Put in the vegies, then the tomatoes and stock, mix in the tomato paste. Give this a stir.
  8. Place the bay leaves, salt and pepper 
  9. Lastly add the white wine, and gently mix this in. 
  10. Back to the heat, place pot onto the coals and put the lid on, simmer for about 1 hour, depending on how hot the coals are. 
  11. Just before the rabbit is fully cooked, add the parsley.
  12. Check to see if the rabbit is cooked and veggies are to your liking (not too overcooked). 
  13. Serve up with a glass of wine!

Thanks Valerie for contributing your recipe to the Camps Community Cook Book.

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A message from Val for Easter, 2022:

Hi Michelle, we are starting to pack our caravan getting ready for our Easter family gathering camping in the forest beside the Mighty Murray River in Koondrook.

I don’t know how many will be coming this year, but we certainly will be there. This photo is of my brother-in-law, his sons and my granddaughter…

Val - This photo is of my brother-in-law, his sons and my granddaughter
This photo is of my brother-in-law, his sons and my granddaughter

My husband, Laurie, his brothers and sister. (Val said this family tradition has been going for about 55 years!)

This is my husband Laurie, and my Natalie, she and my nephews and friends are the ones who will keep the tradition going, as they love it.

My son Wayne has been away living in the NT and now in Kalgoorlie, has missed out for a few years as Covid came and restrictions were on. This year he is flying from WA to be with us and camping all together again.

Here is my granddaughter Natalie and myself, enjoying our time together and of course Weasel our dog.



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