Reply: Squirrel Chili
This recipe is adapted from a Brunswick Stew and would work well with your added chili ingredients.
Brunswick Stew
1/4 cup all purpose flour
1 tsp. salt
1/4 to 1/2 tsp. pepper
3 dressed squirrels (3/4-1 lb. each), cut up
2 slices bacon, cut up
2 Tbs. butter
1 can (28 oz.) whole tomatoes, drained
1 medium onion, chopped
1 Tbs. packed brown sugar
2 medium potatoes
1 Tbs. packed brown sugar
2 medium potatoes
1 pkg. (10 oz.) frozen lima beans
1 cup fresh or frozen whole corn
3 Tbs. all purpose flour, optional
3 Tbs. cold water, optional
In large plastic food-storage bag, combine 1/4 cup flour, salt and pepper; shake to mix. Add squirrel pieces; shake to coat. Set aside. In Dutch oven, combine bacon and butter. Heat over medium heat until butter melts. Add squirrel pieces; brown on all sides. Fry in two batches, if necessary. Add 5 cups water, the tomatoes, onion and brown sugar.Heat to boiling. Reduce heat. Cover.
Simmer until squirrel pieces are tender, 1 1/2-2 hrs, stirring constantly.
Remove squirrel pieces; set aside to cool slightly. Cut potatoes into 1/2-in cubes. Remove squirrel meat from bones; discard bones. Add squirrel meat, potatoes, beans, and corn to Dutch oven. Heat to boiling. Reduce heat. Cover, Simmer until potatoes are tender, 25 to 35 minutes, If stew is thinner than desired, blend 3 Tbs. flour and 3 Tbs. cold water in small bowl. Add to stew, stirring constantly. Heat to boiling. Cook over medium heat, stirring constantly, until thickened and bubble,
6-8 servings
336 calories per serving
protein 31g
Carbohydrate: 29 gr.
Fat 11 gr.
Cholesterol 110 gr.
Sodium 670 mg.
Again this isn't chili, but with a few obvious ingredient changes you will be well on your way to good eats.
From Preparing Fish and Wild Game, Creative Publishing International, 2000, 5900 Green Oak Dr., Minnetonka, MN 55343