Squirrels and Rice

Here's a simple and tasty recipe from NAH Member David W. Foxworth. Dig the squirrels out of the freezer and get cookin'.

  • 2 squirrels, cut up
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 bay leaf
  • 1 cup Rice, uncooked

Place cut-up squirrel in 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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