Squirrel Stew Recipe
Ingredients
| Squirrels | 2 , cleaned and disjointed | |
| Hot water | 5 Cup (80 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Onions | 2 , diced | |
| Diced celery | 1 Cup (16 tbs) | |
| Diced carrot | 1 Cup (16 tbs) | |
| Green pepper | To Taste, shredded | |
| Butter/Margarine | 2 Tablespoon | |
| White rice/Brown rice | 1⁄2 Cup (8 tbs) | |
| Flour | 3 Tablespoon |
Directions
Place squirrels in cooker with water, salt, and pepper.
Pressure cook at 15 lbs.pressure for 2 5 to 30 minutes.
Meantime, saute the vegetables in the fat until soft and yellowed.
Remove squirrels from cooker.
Add vegetables and rice to broth in the cooker and pressure cook 7 minutes at 15 lbs.pressure.
Cut squirrel meat in small pieces, roll in flour and add to stew.
Bring to boiling point and serve with corn bread.
Pressure cook at 15 lbs.pressure for 2 5 to 30 minutes.
Meantime, saute the vegetables in the fat until soft and yellowed.
Remove squirrels from cooker.
Add vegetables and rice to broth in the cooker and pressure cook 7 minutes at 15 lbs.pressure.
Cut squirrel meat in small pieces, roll in flour and add to stew.
Bring to boiling point and serve with corn bread.
Chef
