Squirrel Stew

• 2 (2 1/2 to 3 lb.) squirrels, cut into serving pieces
• 1 c. flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. freshly chopped parsley
• oil (for frying)
• 2 onions, quartered
• 3 carrots, cut into 1/2-inch pieces
• 2 potatoes, peeled and quartered
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. fennel seed
• zest of 1 orange
• 3 c. dry red wine
• 2 c. crushed Italian plum tomatoes

1. In a plastic bag or on a plate, mix together flour, salt, pepper and parsley.
2. Dredge squirrel pieces.
3. Preheat oven to 350u0b0. In a skillet, heat oil and brown squirrel, a few pieces at a time. Remove with slotted spoon and place in a roasting pan or Dutch oven.
4. Place onions, carrots and potatoes over rabbit.
5. Sprinkle with herbs and add orange zest and bay leaves.
6. Pour in red wine and tomatoes.
7. Cover and bake for 1 1/2 to 2 hours or until squirrel is fork-tender.

squirrels, flour, salt, black pepper, freshly chopped parsley, oil, onions, carrots, potatoes, thyme, rosemary, fennel seed, red wine, italian plum tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871888 (may not work)