Squirrel (or rabbit) Bog
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 1 Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
  2. 2 Add onion, celery and pepper.
  3. 3 Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
  4. 4 Remove squirrel, saving broth.
  5. 5 Let squirrel cool, remove meat from bones.
  6. 6 Measure broth back into pot. (It is not necessary to drain onion and celery.)
  7. 7 Add water if necessary to make 4 cups liquid.
  8. 8 Return squirrel to pot.
  9. 9 Cut smoked sausage into 1/4-inch slices.
  10. 10 Add to pot along with rice; stir.
  11. 11 Add more salt and pepper to taste.
  12. 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.
RECIPE BACKSTORY
Tip: In this recipe, various types of meat (such as chicken, venison, wild turkey or other game birds) can be used.