Squirrel Stew

• 2 squirrels, cleaned, of course!
• water
• 1 large onion, quartered
• 2 stalks celery
• potatoes, diced
• carrots, diced
• peas
• 1/2 c. barley
• green beans
• corn
• 3 tsp. salt
• 1/4 tsp. pepper
• bay leaf
• 2 chopped ripe tomatoes (optional)
• 1/4 tsp. thyme

1. Put squirrels in large pot; cover with water.
2. Add 1 teaspoon salt, pepper, onion and celery.
3. Cook 1 to 2 hours.
4. Remove squirrel.
5. Strain broth; discard onion and celery.
6. Put broth back in pan; add bay leaf and 2 teaspoons salt.
7. Add all other ingredients.
8. Remove squirrel meat from bones and cut into bite size pieces.
9. Add to stew.
10. Cook 2 hours.
11. (Remove bay leaf before serving.)

squirrels, water, onion, stalks celery, potatoes, carrots, peas, barley, green beans, corn, salt, pepper, bay leaf, tomatoes, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=570731 (may not work)