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Hall Cook Book
Squirrel Stew
Category: Game / Submtd By: Steve Hall
Yield: 8 Servings
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3 Pounds Squirrel, Rabbit, Possum,
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1 Medium Onion, Sliced
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-Or Coon, Cleaned Carcass
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3 Cups New Potatoes, Cubed
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1 Tablespoon Salt, Per Half Gallon
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2 Cups Carrots, Sliced
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-Water
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Salt
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Water
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Pepper
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Go hunting and shoot a couple
of squirrels (or a rabbit, or a possum, or a coon).
Cut off the heads and legs.
Peel and quarter.
If you aren't a member of the NRA, don't know how to hunt, find the thought
of eating road kill distasteful, or simply can't afford a hunting license,
then you can pick up a cleaned rabbit carcass at your favorite gourmet meat
market.
Put the body parts in a large pot and cover with salted water.
Simmer until the meat falls off the bone.
This should take several hours.
Remove the bones, returning the stripped meat back to the pot.
Add the onions, potatoes, and carrots.
Simmer for about an hour.
Season to taste with salt and pepper.
Serve.
Per Serving: 251 Cal (35% from Fat, 57% from Protein, 7% from Carb); 35 g
Protein; 10 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 4 g Carb; 1 g Fiber; 34 mg
Calcium; 3 mg Iron; 966 mg Sodium; 97 mg Cholesterol
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