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Buckhorn Squirrel |
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| 4 young Squirrels, cut into bite size pieces | Water |
| 2 Bay Leaves | Flour, salt and pepper, sifted |
| 4 Tbl Butter | 1 c Dry Red Wine |
| 1 Beef Bouillon Cube | 1 dash of Chili Powder |
| 1 c Mushrooms, whole | |
Put squirrel pieces and bay leaves in enough water to cover meat and simmer until the pieces are done. Reserve 1 cup of stewing liquid. Drain meat on paper towels. Roll meat in flour mixture and brown in a heavy skillet with butter. Add remaining ingredients, cover and simmer 30 minutes. |
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