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  • Writer's pictureLake Superior SFA Network

Wild Rice and Rabbit Soup


  • 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


  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.

Serves 6 From 1001 Ways to Cook a Rabbit by Bob Whitman, submitted by Clover Valley Farms.

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