Post by Steve Sutton on Mar 21, 2010 19:04:34 GMT -5
Squirrel Brunswick Stew
10 Squirrels; disjointed
2 c Corn
1 lb Bacon; diced
5 lb Potatoes; diced
2 qt Tomatoes
3 lb Onions; diced
2 lb Lima beans
1 c Celery; diced
Salt and pepper to taste
1/4 c Worcestershire sauce
Flour
Place the squirrels in a large kettle; add water to half cover. Bring to a boil. Cover and simmer until squirrels are tender. Cool. Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients; cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer 30 minutes longer.
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If you would like to have your product considered for a review in a Burning-Daylight.com VIDEO WEBSITE episode, contact Steve Sutton, burningdaylight1@netzero.com
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10 Squirrels; disjointed
2 c Corn
1 lb Bacon; diced
5 lb Potatoes; diced
2 qt Tomatoes
3 lb Onions; diced
2 lb Lima beans
1 c Celery; diced
Salt and pepper to taste
1/4 c Worcestershire sauce
Flour
Place the squirrels in a large kettle; add water to half cover. Bring to a boil. Cover and simmer until squirrels are tender. Cool. Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients; cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer 30 minutes longer.
Log on to the VIDEO version at www.burning-daylight.com/. Come back often and tell your friends to join us. You can join our chat room 24/7/365
The goal with this newsletter is to bring sportsmen practical, real world information that can be of value in their outdoor experiences.
If you would like to have your product considered for a review in a Burning-Daylight.com VIDEO WEBSITE episode, contact Steve Sutton, burningdaylight1@netzero.com
And if you've got a great outdoor tip, email it AJ Cannon at burningdaylight1@netzero.com
To send this article to a friend, click on the "envelope" icon below. Bookmark this site and check back often as the information is updated daily.
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