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SQUIRREL STEW Recipe

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This recipe for SQUIRREL STEW is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 squirrels cut in to pieces
1 stick butter or margarine
1/2 cup chopped green bell pepper
4 cloves garlic, chopped
1 T. worcestershire sauce
1 T. all purpose flour
1 4 oz can mushrooms
4 fresh mushrooms whole
1 T. green onion tops chopped 1/4 cup
1 T. chopped parsley

Directions:
Directions:
1/2 cup vegetable or chicken stock
Creole seasoning to taste
(Tony Chachere's blends are EXCELLENT!)

Cut each squirrel into 8 pieces, season with creole seasoning.

Melt butter or margarine in a dutch oven and fry squirrels until browned all over (as you would chicken for stew).

Add onions, bell pepper, garlic and cook 5 minutes.

When veggies are soft, add a small amount of water or stock and worcestershire sauce and cover the pot. Let simmer about 1 hour.

Stir well and add 1/2 cup stock or water.
Cook until squirrels are tender.
Remove the squirrel meat, set aside.

Make a roux of flour mixed with liquid from the can of mushrooms. Add one tablespoon each of chopped onion tops, parsley, & mushrooms to roux.

Cook for 5 minutes and stir until slightly thickened.
Combine cooked sauce with squirrel meat.
Serve over steamed rice.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
70-90 minutes
Personal Notes:
Personal Notes:
Anyone who cooks knows that cooking has a rhythm and they know how to juggle. The roast is in the oven while the potatoes are soaking. The table is set while the soup simmers. Pacing is everything in cooking (as in preaching)! ~ INSTINCT 16:222-223, Thomas Dexter Jakes

 

 

 

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