6 large squirrels, cut up
1 pound butter or margarine
3 teaspoons salt
6 medium potatoes, peeled and chopped
6 medium onions, chopped
1 cup chopped
1 quart peeled tomatoes, chopped
1 (17 ounce) can cream-style corn
1 teaspoon red pepper
3 tablespoons granulated sugar
1 cup bread crumbs
- Cook squirrels slowly in large pot with just enough water to cover the squirrels.
Add butter and salt and cook until tender. Cool.
- Remove meat from bones and return to stock. Add potatoes, onions and celery.
Cook slowly until vegetables are tender.
- Add tomatoes, corn, pepper and sugar. Bring to a boil. Simmer on low heat
until bubbly. Thicken with bread crumbs.
- Serve with green salad and garlic bread.
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