Squirrel (or rabbit) Bog


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Member since 2012
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Serves 4 - 6 | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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