1 rabbit or squirrel
4 strips bacon, diced
2 tomatoes, peeled and diced
1 med. onion, chopped
1/2 c. uncooked rice
1 tbsp. green pepper
2 c. rabbit stock
1 tbsp. minced parsley (optional)

Cook cut up rabbit or squirrel in salted water until tender. Remove from broth and cool. When cool, remove bones and cut meat in small pieces. Saute onion and bacon until onion is brown. Stir meat, tomatoes and pepper in stock and bring to a boil. Add rice. Cover skillet and simmer until rice is tender. Stir just enough to prevent sticking. Add parsley. Serves 4.