SQUIRREL (OR RABBIT) BOG
Rev BJ Friley
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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- 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 c
- uncooked long-grain rice
1Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
2Add onion, celery and pepper.
3Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
4Remove squirrel, saving broth.
5Let squirrel cool, remove meat from bones.
6Measure broth back into pot. (It is not necessary to drain onion and celery.)
7Add water if necessary to make 4 cups liquid.
8Return squirrel to pot.
9Cut smoked sausage into 1/4-inch slices.
10Add to pot along with rice; stir.
11Add more salt and pepper to taste.
12Bring 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.