Squirrel Stew

Ingredients

• 2 (2 1/2 to 3 lb.) squirrels, cut into serving pieces
• 1 c. flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. freshly chopped parsley
• oil (for frying)
• 2 onions, quartered
• 3 carrots, cut into 1/2-inch pieces
• 2 potatoes, peeled and quartered
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. fennel seed
• zest of 1 orange
• 3 c. dry red wine
• 2 c. crushed Italian plum tomatoes