Squirrel Hunter's Stew

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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 375F oven. Add seasoned salt, celery leaves, carrots, and potatoes. Again cover with water. Cover pan and continue cooking until tender. Serves 2 to 3.


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