squirrel (or rabbit) bog
(1 rating)
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
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2squirrels (or 1 rabbit), cut up
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salt to taste
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1 mdonion, chopped
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2 - 3celery ribs, chopped
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pepper to taste
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1/2 - 3/4 lbsmoked venison sausage (or kielbasa)
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1 cuncooked long-grain rice
How To Make squirrel (or rabbit) bog
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1Sprinkle squirrel pieces with salt and place in Dutch oven with enough cold water to cover completely.
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2Add onion, celery and pepper.
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3Bring to a boil; reduce heat, cover and simmer until squirrel is tender and readily seperates from the bones.
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4Remove squirrel, saving broth.
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5Let squirrel cool, remove meat from bones.
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6Measure broth back into pot. (It is not necessary to drain onion and celery.)
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7Add water if necessary to make 4 cups liquid.
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8Return squirrel to pot.
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9Cut smoked sausage into 1/4-inch slices.
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10Add to pot along with rice; stir.
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11Add more salt and pepper to taste.
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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.
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