Ingredients
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
Preparation
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. From 1001 Ways to Cook a Rabbit by Bob Whitman.
Recipe Courtesy Clover Valley Farm
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