Squirrel Stew

[blackcrowheart]

Squirrel Stew

Directions

Salt and pepper squirrel to taste. Boil in water until very, very tender, Debone.

Take 1/2 cup of cooled liquid in which squirrel was cooked and make dumplings with self-rising flour.

Put deboned squirrel back in broth and add cut strips of dumplings to broth and squirrel while cooking.

Add a little butter; if you wish, you may drop three or four eggs into this mixture. Do not stir until eggs are done.

(You may add about 1/2 cup of sweet milk to the dumplings before adding eggs if you wish.)

[blackcrowheart]

Seminole Squirrel Stew


Yield: 4 Servings

MMMMM------------------------INGREDIENTS-----------------------------
2 Squirrels, cleaned
1 c All-purpose flour
2 c Water

MMMMM-------------------------DIRECTIONS------------------------------
Salt and pepper to taste
6 tb Lard or bacon drippings

Cut squirrels into serving pieces. Mix salt, pepper and flour and
dredge the squirrel pieces in the mixture. In a large skillet, heat
the fat and fry squirrel pieces, turning occasionally until golden
brown. Remove squirrel from the skillet and set aside. Pour off all
fat except about 3 tablespoons. Add water to the skillet and bring to
boil. Return squirrel to the skillet; bring to boil again, cover and
reduce heat. Simmer for about 1 1/2 hours or until the meat is very
tender. Serve with corn bread.