Title: Squirrel Succotash
Categories: Game Vegetable History Casserole Southern
Yield: 6 Servings

4		To 5 lbs. squirrel pieces
2	ts	Salt
2	md	Fresh tomatoes, chopped; or 1 cup canned tomatoes
2		Onions, thinly sliced
1	c	Frozen green lima beans
3		Potatoes, peeled and diced
1	c	Corn kernels (fresh, frozen, and corn and drained)
1	ts	Sugar
1/4	ts	Cayenne pepper

Put the squirrel pieces in an large pot with the salt and water to cover. Bring to a boil and simmer for 40 minutes.

Preheat the oven to 350F. Remove the squirrel from the pot, reserving the broth. Take the meat from the bones, and set aside. Put the tomatoes, onions, lima beans, potatoes, corn, sugar, and cayenne pepper in a large casserole. Add the reserved broth, cover, and bake for 30 minutes.

Stir the squirrel meat into the casserole and bake for another ten to fifteen minutes, unbcovered. Taste and add more salt and cayenne pepper, if necessary. Serve hot.

John Hartman Hartsville, SC 3 April 1997 Cro-Magnon@juno.com

previous

next