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Squirrel stew recipe
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3 or 4 squirrels
One small onion, chopped
2 cloves garlic, chopped
1 T. Worcestershire sauce
½ cup wine
2 cups chicken broth
1 large can tomatoes
3 or 4 carrots, cut up
1 large potato, peeled and cut up
1 cup niblets corn
1 cup green (English) peas
Salt & pepper to taste
Cornstarch or flour to thicken
Cover the meat with the chicken broth in a large pot, and add salt and pepper to taste. Simmer until tender, cool, and remove the meat from the bones. Strain the stock from the pot, and return the meat to the stock. Add the onion, garlic, Worcestershire sauce, wine, broth, tomatoes, carrots and potatoes, and simmer until the vegetables are tender (add more chicken broth or water if necessary). Add the peas and corn and simmer another 20 minutes or until done (other vegetables may be substituted). Thicken the broth with cornstarch or flour as necessary to reach the consistency of thin gravy.
