| | North Carolina Squirrel Stew 2 squirrels
1 gallon of water
2 teaspoons of salt
1/2 teaspoon of pepper
2 large onions, sliced
1 1/2 cups of fresh okra, sliced
3 cups of tomatoes, peeled
2 cups of fresh butterbeans
2 cups of fresh carrots
5 diced potatoes
4 cups of fresh yellow corn |
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Bring the water to a boil. Slowly add pieces of the squirrel with the bone left in. Be careful not to boil to fast, at any time. Add the salt and pepper. Add onions, okra, tomatoes, butterbeans, carrots and potatoes. Add water occasionally and cook slowly for 4 hours. Then add the corn and cook for another hour. Lower the heat and stir occasionally to prevent scorching. Add 2 1/2 to 3 ounces of butter just before serving. Makes 6 servings |
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