Title: Rabbit Jambalaya
Categories: Game
Yield: 1 Servings
| 1 | | Rabbit, medium |
| | | Salt and red pepper |
| 3 | tb | Oil |
| 2 | | Onions, large, chopped |
| 3 | | Celery stalks, chopped |
| 1 | | Garlic clove, chopped |
| 1/4 | | Bell pepper, chopped |
| 4 | tb | Parsley, chopped |
| 2 | c | Uncooked rice, washed |
| 1 1/2 | c | Water |
| 2 | tb | Salt |
Cut wildgame into serving pieces and season well. Saute in oil until brown;
remove from skillet. Saute onions, celery, garlic, bell pepper and parsley
in oil until wilted. Replace wildgame in skillet; cover and cook slowly
about 20 minutes or until squirrel is tender. Add rice and water. Stir
thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.