Squirrel Soup Food

SQUIRREL STEW, LIKE GRANDMA MADE.

Steps:

• Roll the squirrel pieces in flour, salt, and pepper.
• Brown in butter.
• Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
• Add the tomatoes and continue to simmer another hour.

SQUIRREL SOUP

Steps:

• 1. Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
• 2. Cover the pot, and simmer gently, do not boil.
• 3. Add Irish potatoes, corn lima beans and other veggies.
• 4. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome little bones.
• 5. Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
• 6. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.

SLOW COOKER SQUIRREL AND VEGGIES

Steps:

• Place the onion, carrots, potatoes, bell pepper, garlic, chicken bouillon, salt, and pepper in a slow cooker. Lay the squirrel meat on top of the vegetable mixture. Pour enough water over the mixture to cover completely. Cover and cook on HIGH 6 hours. Stir the flour into the mixture and cook another 2 hours.