"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Squirrel Stew Recipe

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This recipe for Squirrel Stew, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Tucker
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 squirrels, skinned, gutted, and cut into pieces
4 lg. potatoes, quartered
1 lb. carrots, chopped
1 green bell pepper, chopped
4 onions, sliced
2 C. water
1/4 medium head cabbage
1 tsp. salt
1 tsp. black pepper

Directions:
Directions:
In a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and black pepper. Cover and cook on low setting for 8 hours.

 

 

 

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