Old-Fashioned Brunsqick Stew
3 squirrels, cut into serving pieces
3 slices bacon, cut up
1/2 cup chopped onion
1 cup dry bread crumbs
1 cup corn (or 1 drained can)
1 cup baby lima beans (or 1 drained can)
1 teaspon minced parsley
2 tablespoons salt
1/4 teaspoon pepper
3 cups water with 3 chicken bouillon cubes
Fry bacon in Dutch oven over hot coals. Brown squirrel pieces in bacon grease, a few at a time. Saute chopped onion. Add water and bouillon, bread crumbs, salt, pepper and parsley to pot. Cover and simmmer over hot coals or on camp stove for about 45 min., until squirrels are tender. Stir occasionally. Add vegetables about 15 minutes before dish is to be served. SERVES: 6 Great with hot biscuits and a salad.
NOTE: If the squirrels are over a year old, they may take another 1/2 hour to cook.
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