Squirrel Stew

• 4 squirrels, dressed
• 1 tablespoon lard
• 1/2 cup chopped onion
• 2 large tomatoes, peeled, quartered, and seeded
• 3 cups fresh lima beans
• 3 cups fresh corn kernels
• 2 quarts water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of red pepper
• 1 tablespoon plus 1 teaspoon all-purpose flour

1. Cut each squirrel into 8 pieces. Brown squirrel in lard in a stock pot until lightly browned. Remove from stock pot; drain well on paper towels. Add onion to stock pot; saute until tender. Add squirrel, tomatoes, lima beans, corn, water, Worcestershire sauce, salt, and pepper; stir well. Cover and bring to a boil.
2. Add a small amount of hot liquid to flour, stirring to make a paste. Add to stew in stock pot, stirring until blended. Reduce heat; cover and simmer 1 hour or until squirrel is tender.

squirrels, lard, onion, tomatoes, fresh lima beans, fresh corn kernels, water, worcestershire sauce, salt, pepper, red pepper, flour

Taken from www.myrecipes.com/recipe/squirrel-stew (may not work)