Best 2 Squirrel Or Rabbit Bog Recipes
Squirrel or rabbit bog is a traditional dish from the Southern United States, particularly Louisiana and Mississippi. It is a stew made with squirrel or rabbit meat, vegetables, and rice. The meat is typically cooked in a flavorful broth with spices, and vegetables like onions, celery, and bell peppers are added to give the dish a hearty and satisfying texture. The rice is usually cooked separately and served alongside the bog, but it can also be cooked directly in the stew. Squirrel or rabbit bog is a delicious and easy-to-make dish that is perfect for a hearty meal on a cold day.
Let's cook with our recipes!
SHERRIED SQUIRREL (OR RABBIT)
In this recipe, the meat is brined, then cooked in the oven. Adapted from Dressing and Cooking Wild Game. Prep time includes brining time.
Provided by Chocolatl
Categories Wild Game
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine brine ingredients with meat in a large bowl.
- Cover and let stand at room temperature 1 hour.
- Drain and discard liquid.
- Pat meat dry and set aside.
- Preheat oven to 350°F.
- Place flour, salt and pepper in a plastic zipper bag.
- Add meat and shake to coat.
- Heat butter and oil in a large skillet over medium-low heat.
- Increase heat to medium-high and brown squirrel pieces on all sides.
- Place meat and pan drippings in a 3-quart baking dish and add mushrooms.
- Combine sauce ingredients and pour over meat and mushrooms.
- Cover and bake until tender, about 1 1/2 hours.
BASIC FRIED RABBIT OR SQUIRREL
If you enjoy the taste of wild game as I do, and don't want to alter the taste of the meat too much except to put a nice coating on it here it is. Just the basics for the home or the camp.
Provided by Chuck in Killbuck
Categories Rabbit
Time 1h10m
Yield 1 Rabbit or Squirrel
Number Of Ingredients 4
Steps:
- Remove legs from body of dressed rabbit or squirrel.
- Split the body down the back through the breast.
- Cut each half in two crosswise.
- Dip meat pieces in melted butter.
- Roll pieces into crushed corn flakes coating all around.
- Brown meat in hot oil on each side.
- Reduce heat to low and simmer for about 1 hour.
- Note: Some people like to soak the meat in salted water a few hours before cooking.
- If so cover the body with water in a pot and add 3 Tablespoons of salt.
- Then drain, rinse, and pat the body dry before cooking.
- I often do this especially if the animal appears to be old.
Tips:
- Choose the freshest ingredients. The better the quality of your ingredients, the better your bog will taste. Look for squirrel or rabbit meat that is a healthy pink color and has no off odors.
- Soak the meat overnight. This will help to remove any excess blood and make the meat more tender. You can soak the meat in water, milk, or buttermilk.
- Brown the meat before stewing it. This will help to develop the flavor of the meat and give the bog a richer color.
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your bog. Some good vegetables to use include potatoes, carrots, celery, onions, and green beans.
- Don't overcook the meat. Squirrel and rabbit meat can be tough if it is overcooked. Cook the meat until it is just tender, but still slightly pink in the center.
- Serve the bog with your favorite sides. Some good sides to serve with bog include mashed potatoes, rice, or noodles.
Conclusion:
Squirrel or rabbit bog is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new recipe to try, give squirrel or rabbit bog a try. You won't be disappointed!
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