Wild Rice and Rabbit Soup

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

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