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Virginia Brunswick Stew
Ingredients:
2-3 squirrels, cut up
3-4 celery stalks
2 onions, chopped
13 small carrots
1 can or three quarters cup corn
1 can stewed tomatos
1-2 clove garlic, chopped
1 one half cups lima beans
Salt and pepper
2 tsp. thyme
1 tsp. oregano
Water
Directions:
Boil mix until squirrels are tender. Refrigerate overnight to meld flavors. Serve the next day.
Brown squirrels in skillet with small amount of fat. Place squirrel in pot and cook until tender. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes.
Cover; simmer slowly until tender.
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Virginia Brunswick Stew
