SQUIRREL BOG
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.126, Jim Casada, Rock Hill, SC |
Prep Time:
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Varies
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Ingredients |
Utensils |
| 2 fox squirrels or 3 gray
squirrels, quartered |
Pressure cooker or stock pot |
| 3 quarts water, approximately |
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| 1 1/2 pounds kielbasa, Italian,
venison or other link sausage |
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| 3 cups uncooked white rice |
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| Salt
and pepper |
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Directions
Cover meat with water and cook in pressure cooker or stock pot until
meat readily separates from bones
Strain and save cooking liquid
De-bone meat and return to cooking liquid
Add sausage and rice
If necessary, add sufficient water to cook rice
Simmer in open pot at a low boil for 30 minutes or until rice is fluffy
and tender and all liquid has evaporated or has been absorbed
Bogs, whether done with fowl, squirrel or
other types of meat, are a traditional Southern dish, particularly popular
in the South Carolina. They offer a wonderful way to marry the flavor of
wild game with rice while extending the meat to make more servings.
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