Wild Rabbit Chili

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Recipe Contributed by Editor-in-Chief J. Townsend.

This recipe is a result of a hunting trip to the eastern part of San Diego County during the opening week of rabbit season in California.

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PREPARATION:

3 rabbits deboned and ground. Marinated overnight in 1/2 cup Worcestershire Sauce. The meat should equal to about 2 lbs. of meat.

INGREDIENTS:

• (2 lbs.) ground rabbit meat
• (2) large onions, diced
• (4) garlic cloves, minced
• (1) large bell pepper, diced
• (3) cans of pinto beans or (5) cups of homecooked pinto beans
• (2) cans of diced tomatoes or (7) tomatoes, skinned and roughly chopped
• (4) small cans of tomato sauce
• (1/2 cup) chili powder
• (1 tsp.) ground black pepper
• (1 tbsp.) garlic powder
• salt to taste

COOKING:

1. In a large pot on medium heat, add the onions, garlic, bell pepper. Cook for 5 minutes.
2. Add the ground rabbit meat and cook until its brown. (if using the fresh chopped tomatoes then add them in with the meat to cook before adding the remaining ingredients.)
3. Add the pinto beans, diced tomatoes, tomato sauce, chili powder, ground black pepper, garlic powder, and salt to taste.
4. Mix the ingredients and simmer on low heat for 15 – 20 minutes.