Title: Squirrel Mulligan
Categories: Game Entree Grain Vegetable
Yield: 1 Batch

3		Squirrels
2		Onions, chopped
1		Green pepper, chopped
2	md	Potatoes, diced
1/4	c	Diced celery
4	tb	Chili powder
		Salt and pepper to taste
1	ds	Louisiana hot sauce
1	c	Cooked rice

Stew squirrels and reserve broth. Remove meat from bones and put back into broth. Bring to a boil and add all ingredients except rice. Cook about 45 minutes, or until vegetables are tender. Add cooked rice. Serve hot.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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