Real Recipes From Real Home Cooks ®

squirrel (or rabbit) bog

(1 rating)
Recipe by
Rev BJ Friley
Vicksburg, MS

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.

(1 rating)
yield 4 - 6
method Stove Top

Ingredients For squirrel (or rabbit) bog

  • 2
    squirrels (or 1 rabbit), cut up
  • salt to taste
  • 1 md
    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

How To Make squirrel (or rabbit) bog

  • 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.

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