Rev BJ Friley


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 vote

4 - 6
Stove Top


  • 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



  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.

Printable Recipe Card


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

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