Title: Seminole Squirrel Stew
Categories: Game Stew Native
Yield: 4 Servings
| INGREDIENTS |
| 2 | | Squirrels, cleaned |
| 1 | c | All-purpose flour |
| 2 | c | Water |
| DIRECTIONS |
| | | Salt and pepper to taste |
| 6 | tb | Lard or bacon drippings |
Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge
the squirrel pieces in the mixture. In a large skillet, heat the fat and
fry squirrel pieces, turning occasionally until golden brown. Remove
squirrel from the skillet and set aside. Pour off all fat except about 3
tablespoons. Add water to the skillet and bring to boil. Return squirrel to
the skillet; bring to boil again, cover and reduce heat. Simmer for about 1
1/2 hours or until the meat is very tender. Serve with corn bread. Serves 4