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Squirrel Brunswick Stew

Courses: Soup
Serves: 6 people

Recipe Ingredients

10   Squirrels - disjointed
2 lbs 908g / 32ozLima beans
20 oz 568gCaned corn
1 cup 110g / 3.9ozDiced celery
1/2 lb 227g / 8ozSalt pork - diced
  Salt and pepper to taste
5 lbs 2270g / 80ozPotatoes - diced
1/4 cup 59mlWorcestershire sauce
2   Canned tomatoes
3 lbs 1362g / 48ozOnions - diced

Recipe Instructions

Place the squirrels in a large kettle with enough water to half cover and bring to a boil. Cover the kettle. Simmer until squirrels are tender and cool. Remove squirrels from stock and remove meat from bones. Place squirrels back in stock and add remaining ingredients except flour. Cook for 2 hours. Thicken with small amount of flour mixed with water and simmer for 30 minutes longer. 20 servings.



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