01-21-2005, 04:47 PM
[size 3]Squirrel Stew
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[size 3] [li]3 or 4 squirrels [li]1 sm. Onion, chopped [li]2 cloves Garlic, chopped [li]1 tbsp. Worcestershire sauce [li]½ c. Wine [li]2 c. Chicken broth [li]1 lg. can Tomatoes [li]3-4 Carrots, cut up [li]1 lg. Potato, peeled and cut up [li]1 c. Niblets corn [li]1 c. Green (English) peas [li]Salt and pepper to taste [li]Cornstarch or flour to thicken
Cover the squirrels with the chicken broth in a large pot, and add salt and pepper to taste. Simmer until tender, cool and remove the meat from the bones. Strain the stock from the pot and return the meat to the stock. Add the onion, garlic, Worcestershire sauce, wine, broth, tomatoes, carrots and potatoes. Simmer until the vegetables are tender (add more chicken broth or water if necessary). Add the peas and corn; simmer another 20 minutes or until done (other vegetables may be substituted). Thicken the broth with cornstarch or flour as necessary to reach the consistency of thin gravy.[/li][/size]
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[/size]
[size 3] [li]3 or 4 squirrels [li]1 sm. Onion, chopped [li]2 cloves Garlic, chopped [li]1 tbsp. Worcestershire sauce [li]½ c. Wine [li]2 c. Chicken broth [li]1 lg. can Tomatoes [li]3-4 Carrots, cut up [li]1 lg. Potato, peeled and cut up [li]1 c. Niblets corn [li]1 c. Green (English) peas [li]Salt and pepper to taste [li]Cornstarch or flour to thicken
Cover the squirrels with the chicken broth in a large pot, and add salt and pepper to taste. Simmer until tender, cool and remove the meat from the bones. Strain the stock from the pot and return the meat to the stock. Add the onion, garlic, Worcestershire sauce, wine, broth, tomatoes, carrots and potatoes. Simmer until the vegetables are tender (add more chicken broth or water if necessary). Add the peas and corn; simmer another 20 minutes or until done (other vegetables may be substituted). Thicken the broth with cornstarch or flour as necessary to reach the consistency of thin gravy.[/li][/size]
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