squirrels (or 1 rabbit), cut up
2 - 3
celery ribs, chopped
1/2 - 3/4
smoked venison sausage (or kielbasa)
uncooked long-grain rice
Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
Add onion, celery and pepper.
Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
Remove squirrel, saving broth.
Let squirrel cool, remove meat from bones.
Measure broth back into pot. (It is not necessary to drain onion and celery.)
Add water if necessary to make 4 cups liquid.
Cut smoked sausage into 1/4-inch slices.
Add to pot along with rice; stir.
Add more salt and pepper to taste.
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.