Ingredients
2 cups cooked rabbit cubed
2 cups water
¾ cup chopped green onion
2 cups half and half
14 t black pepper
3 T sherry
1 T chopped parsley
½ cup butter
½ cup raw wild rice rinsed
1 ½ quarts rabbit or beef stock
¾ cup flour
½ t salt
8 slices bacon cooked and crumbled
1 T pimiento chopped
¼ t poultry seasoning
½ t pressed garlic
Instructions
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.
Meanwhile, in a saucepan, melt butter; whisk in flour, salt, pepper, and poultry seasonings. Stir constantly for 1-2 minutes.
Add milk slowly, whisking constantly until it begins to thicken.
Add milk and flour mixture to rice mixture; add remaining ingredients.
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.
Serves 6 From 1001 Ways to Cook a Rabbit by Bob Whitman, submitted by Clover Valley Farms.