SQUIRREL (OR RABBIT) BOG

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

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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Serves:

4 - 6

Method:

Stove Top

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 c
uncooked long-grain rice

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American