Squirrel Stew
3 squirrels, cleaned and cut up
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 slices bacon
2 tablespoons butter
5 cups of water
1 - 28 oz can whole tomatoes
1 chopped onion
1 heaping tablespoon of brown sugar
2 potatoes, peeled and cut into 1/2 inch cubes
1 - 10 oz package frozen lima beans
1 cup frozen corn
3 tablespoons all purpose flour
Combine 1/4 cup flour, salt and pepper. Coat the squirrel pieces.
In a Dutch oven, combine bacon and butter over medium heat until butter melts. Add squirrel and brown.
Add water, tomatoes, onion and brown sugar and bring to boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours, stirring occasionally.
Remove squirrel pieces and let cool. Remove meat from bones.
Add meat, potatoes, beans and corn to Dutch oven. Heat to boiling, reduce heat and cover. Simmer until potatoes are tender.
Mix 3 tablespoons of flour with 3 tablespoons of cold water, then stir into stew. Heat to boiling.
Cook over medium heat, stirring constantly, until thickened, bubbly.
