SQUIRREL (OR RABBIT) BOG
- Servings: 4 - 6
- 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.