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Wild Rice and Rabbit Soup

Updated: Sep 25, 2023


  • 2 cups water

  • ¾ cup chopped green onion

  • 2 cups half and half

  • 14 teaspoon black pepper

  • 3 Tablespoon sherry

  • 1 Tablespoon chopped parsley

  • ½ cup butter

  • ½ cup raw wild rice rinsed

  • 1 ½ quarts rabbit or beef stock

  • ¾ cup flour

  • ½ teaspoon salt

  • 8 slices bacon cooked and crumbled

  • 1 Tablespoon pimiento chopped

  • ¼ teaspoon poultry seasoning

  • ½ teaspoon pressed garlic

Servings: 6


  1. In a large stock pot, combine broth and water; add rice, onions, garlic, and parsley. Bring to a boil; reduce heat and simmer covered for about 40 minutes or until wild rice is nearly done.

  2. Meanwhile, in a saucepan, melt butter; whisk in flour, salt, pepper, and poultry seasonings. Stir constantly for 1-2 minutes.

  3. Add milk slowly, whisking constantly until it begins to thicken.

  4. Add milk and flour mixture to rice mixture; add remaining ingredients.

  5. Simmer for about 10 minutes, stirring often.

Recipe Notes It is recommended to cook rabbit gently in a slow cooker to generated cooked rabbit and rabbit stock for this recipe. From 1001 Ways to Cook a Rabbit by Bob Whitman.

Recipe Courtesy Clover Valley Farm

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