Squirrel Stew 1

• 8 to 10 squirrels, dressed
• salt and pepper
• flour
• 2 c. vegetable oil
• 2 green peppers, chopped
• 6 onions, chopped
• 1 bunch parsley
• 2 bunches green onions
• 8 garlic cloves
• Kitchen Bouquet
• 10 bouillon cubes
• 1/2 bunch celery, chopped
• red pepper

1. Cut up the squirrels into serving size pieces.
2. Season with salt and pepper and shake in a paper bag with enough flour to coat squirrels well.
3. In a large pot, heat vegetable oil and fry squirrels until lightly browned.
4. Remove them to another container and keep at 150u0b0.
5. Add flour remaining in bag to the pot and stir while cooking until brown.
6. Add peppers, onions, celery, parsley, green onions, garlic and squirrels.
7. Cover with water and add enough Kitchen Bouquet to give stew a nice brown color and toss in 8 or 10 bouillon cubes.
8. Salt and pepper to taste and add some red pepper, if desired.
9. Stir well and bring to a boil.
10. Lower heat and simmer for about 5 hours.
11. Serve over rice.

squirrels, salt, flour, vegetable oil, green peppers, onions, parsley, green onions, garlic, kitchen, bouillon cubes, celery, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011579 (may not work)