Recipes

1 Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.

2 Add onion, celery and pepper.

3 Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.

4 Remove squirrel, saving broth.

5 Let squirrel cool, remove meat from bones.

6 Measure broth back into pot. (It is not necessary to drain onion and celery.)

7 Add water if necessary to make 4 cups liquid.

8 Return squirrel to pot.

9 Cut smoked sausage into 1/4-inch slices.

10 Add to pot along with rice; stir.

11 Add more salt and pepper to taste.

12 Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until most of broth is absorbed into rice or until rice grains are fluffy and tender.