Wild Rice and Rabbit Soup

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  • 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.
From 1001 Ways to Cook a Rabbit by Bob Whitman.

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