| Directions
Dredge squirrel pieces in flour and shake
off the excess
In a Dutch oven, fry bacon until crispy and
then remove it to a paper towel, leaving the drippings
Add the squirrel in batches to avoid crowding
Brown evenly on all sides than set aside
Put onion, garlic and tomatoes in the pot
and sauté until onion is softened and starting to turn
golden
Add stock, wine, bay leaves and squirrel pieces and bring to a slow
simmer
Cook uncovered until the meat is tender and falling off the bone but
still intact
For young grey squirrels this may take 1 hour; for older squirrels may
need two
Remove the squirrel pieces, than pull meat from the bones
Skim any fat from liquid, then return the meat to the pot along with
potatoes, okra, corn, beans, turnips and rosemary
Simmer until the potatoes and turnips are tender, 7 to 9 minutes
Crumble bacon and stir it into the stew
Add the butter pieces, stir until melted, and season with salt and
pepper
Serve immediately
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