Saddleback Squirrel Stew -
2 squirrels, cleaned, dressed and disjointed
Scoop of flour
1 teaspoon salt
¼ cup bacon drippings
3 medium onions, chopped
6 carrots, peeled and cut
1 turnip, peeled and cut into cubes
1 cup corn kernals
4 medium tomatoes, quartered
3 cups beef stock or water
Coat squirrel in flour mixed with salt. Brown in fat in a large, heavy kettle; remove and set aside. Sauté onions in drippings until translucent; add remaining ingredients and return squirrel to the kettle. Mix all ingredients, then cover and simmer until tender for 1½ to 2 hours. Taste for seasonings. Serve with dumplings. Serves 4-6.
- From an old Marlin Firearms magazine ad, late 1970s IIRC.
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Pro tip: Hunt where the squirrels are feeding on hardwood nuts, such as pecans or acorns. Avoid pine forests; squirrels that gnaw pine cones have an unpalatable turpentine flavor.
Thanks!