This rabbit squirrel gumbo is delicious, wonderful and ohooo so fabulous

Making a gumbo is an excellent way to use your wild game harvests. This rabbit squirrel gumbo recipe is simply outstanding and is easy to prepare. You can use other game meats with this recipe but you will find the flavor combination of rabbit and squirrel to be the best.

I will advise you with game squirrel and rabbit that you must be sure to remove the glands located on each shoulder (looks like a small lung) and on each leg behind the knee (darker brown). Many people don't know to remove these glands but they make the meat gamey tasting.

The use of bacon and ham in this rabbit squirrel gumbo recipe adds a wonderful flavor and really compliments the delicate meat of the rabbit and squirrel.

I am always amazed at the people who shun wild game meat. Those who do simply are missing out on some wonderful eating. Rabbit and squirrel both offer excellent flavor and a delicate texture unrivaled in the world of meat.

If you are not a hunter, I recommend you find one and become friends since they usually are happy to provide some of their fall harvests to those who like to cook and eat.

Rabbit Squirrel and Sausage Gumbo


1 rabbit cut into pieces (about 2 pounds)

2 squirrels cut up (about 1 pound)

6 slices bacon

2 cups flour

1 1/4 cup oil

4 cups chopped onions

1 cup chopped green pepper

1 cup chopped celery

4 cloves minced garlic

4 quarts chicken or beef stock

1 can (10 oz) Ro*Tel tomatoes

1 pound smoked sausage diced (andouille is best)

2 cups smoked ham cut into bite size chunks

2 teaspoons Tony Chachere's Original Creole Seasoning (or 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)

2 cups chopped green onions

1/2 cup chopped parsley

1 teaspoon oregano

1/4 teaspoon dried rosemary

2 tablespoons Tabasco


In a heavy pot or skillet brown the bacon. Remove when cooked and set aside. This will be added to your rabbit squirrel gumbo. Brown squirrel and rabbit in bacon oil until evenly brown on all sides on a medium heat. Remove and set aside.

Now make your roux. If you will use the same pot that you browned the rabbit and squirrel in, remove the bacon fat and scrape the bottom of the pot clean of browned pieces and reserve. You will use these pot scrapings later. Or you can get a clean large heavy pot. This is what you will cook your gumbo in.

Brown flour and oil to make a roux. Bring to a red brown color something on the order of milk chocolate. Add onions, green pepper, celery and garlic and saute' for 10 minutes to create your holy trinity.

After your vegetables are soft, add stock, rabbit and squirrel pieces, ham and sausage, bacon, Ro*Tel tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings. Reserve the green onions and parsley.

Bring all this to a boil then reduce heat to simmer (low setting) and cook slowly for 1 1/2 to two hours. Stir occasionally and scrape the bottom of the pot to prevent sticking.

Test the rabbit and squirrel for tenderness and if not satisfactory simmer some more. Don't worry about over cooking. You cannot overcook when using a low heat and tending occasionally. If the gumbo looks a little too thick add more stock or water 1/2 cup at a time until you like the consistency.

When your rabbit squirrel gumbo is cooked add the green onions and parsley, cover and simmer 5 minutes. You are now done.

Serve this with cooked white rice. This should be served with a ratio of 1/3 cup rice to 1 1/2 cup gumbo. I like potato salad or a baked sweet potato as a side. Of course you must serve some toasted french bread too.

This will serve 10-12 people.

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