2 squirrels, cut each into 3 pieces
2 qts. boiling water
2 potatoes, cubed
1 onion, chopped
1 cup corn
1 cup lima beans
41/2 tsp. salt
11/2 tsp. pepper
2 cups diced or chunked tomatoes
41/2 tsp. sugar
1/4 cup butter
Put squirrel pieces into boiling water in Dutch oven. Add potatoes, onion, corn, lima beans, salt and pepper. Cover and simmer for 2 hours. (Tip: Remove back and rib cage before time is up to avoid pieces falling apart and small bones being left in stew.) Add tomatoes and sugar. Simmer for an additional hour. Add butter and simmer for another 30 minutes. Bring stew to a boil.
Alan Kirkley
Claremore, Oklahoma
From—Prizes of Autumn: Members’ Wild Game Recipes