More Great Recipes: Wild Game

Squirrel (or rabbit) Bog


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Member since 2012

Serves 4 - 6 | Prep Time | Cook Time

Ingredients

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


Notes

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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