More Great Recipes: Wild Game

Squirrel (or rabbit) Bog

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Member since 2012

Serves 4 - 6 | Prep Time | Cook Time


2 squirrels (or 1 rabbit), cut up

salt to taste

1 medium onion, chopped

2 - 3 celery ribs, chopped

pepper to taste

1/2 - 3/4 lb smoked venison sausage (or kielbasa)

1 cup uncooked long-grain rice

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.

Pairs Well With


Tip: In this recipe, various types of meat (such as chicken, venison, wild turkey or other game birds) can be used.

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