Squirrel with Lima Beans
CATEGORIES
INGREDIENTS
  • Servings: 6 - 8
  • 1/4 lb bacon
  • 2 squirrels, dressed and cut into pieces
  • 2 cup dried lima beans, soaked overnight
  • flour, salt and pepper
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1 Tbsp sugar
  • 1 cup okra
  • 3 potatoes, diced
  • 2 cup frozen corn
  • 2 cans (16 oz.) stewed tomatoes
  • 1 bay leaf
  • dash of thyme and parsley
  • 1/2 - 1 tsp crushed red pepper (as desired)
DIRECTIONS
  1. 1 Dredge squirrel pieces in flour mixture.
  2. 2 In Dutch oven, fry bacon and remove.
  3. 3 Brown squirrels in bacon drippings; cover squirrels, bacon, beans, onion, celery and carrots with boiling water.
  4. 4 Simmer for 2 hours.
  5. 5 Squirrel meat may be removed from bones at this point if you desire.
  6. 6 Add remaining ingredients and simmer for 1 hour longer or until squirrel and vegetables are tender.
  7. 7 If desired, thicken with flour and water paster and adjust seasonings.