Squirrel Stew

2 squirrels, dressed and cut into bite size pieces

2 cups dried lima beans, soaked overnight

flour, salt and pepper for coating squirrels

1/2 pound bacon

1 tablespoon sugar

1 cup okra

4 potatoes, diced

2 (16 ounce) cans stewed tomatoes

1 bay leaf

dash of thyme, savory and parsley

2 stalks celery, chopped

2 cups frozen corn

2 onions, sliced

1 teaspoon crushed red pepper

Fry bacon and remove. Brown meat in bacon drippings, then cover meat, bacon, beans, onions and celery with boiling water. Simmer for two hours. Add remaining ingredients and simmer for one hour or longer. Thicken with flour or cornstarch.

Copyright 1998-2014 Stephen Ricciardelli