• Cooking Time:
  • Servings: 4 - 6
  • Preparation 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.


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

Categories: Wild Game 

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