Squirrel Stew

Name: Squirrel Stew
Ingredients: 4 squirrels, dressed; 1 tablespoon lard; 1/2 cup chopped onion; 2 large tomatoes, peeled, quartered, and seeded; 3 cups fresh lima beans; 3 cups fresh corn kernels; 2 quarts water; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon pepper; Dash of red pepper; 1 tablespoon plus 1 teaspoon all-purpose flour

12 ingredients

2 steps

Ingredients

4 squirrels, dressed
1 tablespoon lard
1/2 cup chopped onion
2 large tomatoes, peeled, quartered, and seeded
3 cups fresh lima beans
3 cups fresh corn kernels
2 quarts water
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
Dash of red pepper
1 tablespoon plus 1 teaspoon all-purpose flour

Directions

1

Cut each squirrel into 8 pieces. Brown squirrel in lard in a stock pot until lightly browned. Remove from stock pot; drain well on paper towels. Add onion to stock pot; saute until tender. Add squirrel, tomatoes, lima beans, corn, water, Worcestershire sauce, salt, and pepper; stir well. Cover and bring to a boil.
2

Add a small amount of hot liquid to flour, stirring to make a paste. Add to stew in stock pot, stirring until blended. Reduce heat; cover and simmer 1 hour or until squirrel is tender.