Post by April B. on Nov 6, 2003 8:32:22 GMT -6
Squirrel Stew
2 squirrels
1 cup vinegar
1 onion, diced
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 season salt
leaves from 3 stalks celery
4 carrots, diced
4-12 red potatoes (depending on size)
Wash dressed squirrel thoroughly and cut into serving pieces.
Combine
vinegar, onion, salt, and pepper in deep plastic container. Add
squirrel and
enough water to cover. Let stand 3 hours. Remove squirrel and
place in a
roasting pan, brown in 375ºF oven. Add seasoned salt, celery
leaves,
carrots, and potatoes. Again cover with water. Cover pan and
continue
cooking until tender. Serves 2
2 squirrels
1 cup vinegar
1 onion, diced
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 season salt
leaves from 3 stalks celery
4 carrots, diced
4-12 red potatoes (depending on size)
Wash dressed squirrel thoroughly and cut into serving pieces.
Combine
vinegar, onion, salt, and pepper in deep plastic container. Add
squirrel and
enough water to cover. Let stand 3 hours. Remove squirrel and
place in a
roasting pan, brown in 375ºF oven. Add seasoned salt, celery
leaves,
carrots, and potatoes. Again cover with water. Cover pan and
continue
cooking until tender. Serves 2
