SQUIRRELS AND
RICE
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.131, David W. Foxworth, APO AE |
Prep Time:
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2 1/2 hours
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Ingredients |
Utensils |
| 2 squirrels, cut up |
Large pot |
| 1/2 teaspoon salt |
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| 1/2 teaspoon black pepper |
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| 1 bay leaf |
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| 1
cup rice, uncooked |
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Directions
Place cut up squirrel in a large pot and cover with water
Add salt, pepper and bay leaf
Bring to a boil and reduce heat
Simmer for 1 to 2 hours, or until meat begins to fall off the bone, adding
water as necessary
When done, remove bay leaf and discard
Remove squirrel pieces and allow to cool
Remove meat from bones and return meat to pot
Add rice, bring to a boil, reduce heat and simmer for about 30 minutes or
until rice is done |
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