4 to 6 squirrels or 3 to 4 rabbits, cut into serving pieces (discard rib cage)
1/2 cup ketchup
1/2 cup Worcestershire sauce
1/2 cup butter
12 oz. tomato juice or V-8
1 cup water
1 cup apple cider vinegar
1 large green bell pepper, diced
1 onion, diced
1 clove garlic, diced
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cayenne pepper
Place squirrel pieces in a single layer in baking pan. (A 10x14-inch pan will hold 6 squirrels.) In large saucepan, combine ketchup, Worcestershire sauce, butter, tomato juice, water, apple cider vinegar, bell pepper, onion, garlic, salt, black pepper and cayenne pepper. Bring to a boil. Pour over meat. Bake at 350ºF for 2 to 3 hours or until fork tender. If liquid does not cover meat, add water. When liquid evaporates, meat will brown on top and the sauce will thicken. Turn each piece and bake for 15 to 20 minutes on other side to brown. Serve with fried potatoes, baked beans and hot biscuits.
Larry A. Elrod
Paducah, Kentucky
From—Prizes of Autumn: Members’ Wild Game Recipes