Jan 14, 2009
SOURCE: The Florida Times-union
INGREDIENTS- 10 squirrels.
- 11/2 cups lean ham (diced).
- 3 large potatoes (chopped into 3/4" dice)
- 2 medium onions (chopped)
- 1 28-oz can whole peeled tomatoes (chopped and drained)
- 1 16-oz can whole kernel corn (drained)
- 1 10-oz package of baby lima beans (frozen)
- 1/2 bay leaf
- 1 tbs Worcestershire sauce
- 1 cup K.C. Masterpiece barbecue sauce (original)
DIRECTIONS
Salt and pepper squirrels. Place in large soup pot, adding enough water to cover them. Bring to boil and reduce heat to simmer. Cook it for 45 minutes or until meat begins to fall off the bone. Remove from stock. Allow to cool and remove meat from bone. Add all ingredients to the stock (leaving out the squirrel). If it's a little thick just add water. Bring to a boil and simmer for 45 minutes, stirring occasionally. Add squirrel and simmer for 30-45 min, stirring occasionally. To thicken, mix 1/4 cup of flour with 1 cup of cold water and add to stew. Serve with corn bread.
