Wild Rice and Rabbit Soup
Ingredients
  • 2cups cooked rabbitcubed
  • 2cups water
  • ¾cup chopped green onion
  • 2cups half and half
  • 14t black pepper
  • 3T sherry
  • 1T chopped parsley
  • ½cup butter
  • ½cup raw wild ricerinsed
  • 1 ½quarts rabbit or beef stock
  • ¾cup flour
  • ½t salt
  • 8slices baconcooked and crumbled
  • 1T pimientochopped
  • ¼t poultry seasoning
  • ½t pressed garlic
Instructions
  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.