Succulent Squirrel-2

6 squirrels, cut into legs and saddle (back) pieces

2 tablespoons cooking oil

2 large onions, finely chopped

3 cloves garlic, finely chopped

6 stalks celery, chopped

1/2 cup sweet vermouth

2 cans Campbell's cream of mushroom soup (add one can water)

1 cup fresh sliced mushrooms

1 teaspoon salt

1 teaspoon black pepper

Thoroughly brown squirrel in oil or butter over high heat, turning regularly until all sides are dark brown. Remove squirrel from pan and add onions, mushrooms, garlic and celery. Lightly brown these ingredients. Replace squirrel meat in pan and add mushroom soup, vermouth and water. Make sure all meat is covered with liquid. Simmer on low heat until squirrel begins to fall off bones, one to three hours, depending on age of the squirrels. Serve with mashed potatoes so the wonderful gravy has a home.

Copyright 1998-2014 Stephen Ricciardelli