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2 c Dried Lima Beans
2 ea Squirrels *
1 ea Ham Bone / Meat On it
Salt & Pepper To Taste
1/2 lb Diced Bacon
2 ea Med. Onions, Sliced
2 ea Celery stalks/leaves chopped
2 c Whole Kernal Corn
4 c Peeled Cut Up Tomatoes
1 c Sliced Okra
6 ea Lge Potatoes **
1 ea Pod Red Pepper, Crushed
1 tb Sugar
1 ea Herb Bouquet ***
* Squirrels should be skinned and cleaned.
** Potatoes shoul be peeled and boiled.
*** Herb bouquet should consist of: Bay leaf, parsley, thyme, savory
Soak the beans overnight. Cut the cleaned squirrels into serving pieces, and dredge with flour, salt and freshly ground pepper. In a large skillet, fry the bacon and when crisp remove the crisp bits. Brown the squirrel in the bacon fat. Place ham bone in a large dutch oven and put browned pieces of squirrel over it. Add the beans, bacon bits, the onions, celery and cover with boiling water; cover tightly and simmer for 2 hours. Then add the remaining ingredients and simmer another hour. Mix a little flour with water and stir into the stew to thicken it. Cook briskly for 5 minutes. Taste to correct the sesoning and serve.
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