squirrel (or rabbit) bog
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.
prep time
cook time
method
Stove Top
yield
4 - 6
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 pounds smoked venison sausage (or kielbasa)
- 1 cup uncooked long-grain rice
How To Make squirrel (or rabbit) bog
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Step 1Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
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Step 2Add onion, celery and pepper.
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Step 3Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
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Step 4Remove squirrel, saving broth.
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Step 5Let squirrel cool, remove meat from bones.
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Step 6Measure broth back into pot. (It is not necessary to drain onion and celery.)
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Step 7Add water if necessary to make 4 cups liquid.
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Step 8Return squirrel to pot.
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Step 9Cut smoked sausage into 1/4-inch slices.
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Step 10Add to pot along with rice; stir.
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Step 11Add more salt and pepper to taste.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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