Combine 1/4 cup flour, salt and pepper. Coat the squirrel pieces.
In a Dutch oven, combine bacon and butter over medium heat until butter melts. Add squirrel and brown.
Add water, tomatoes, onion and brown sugar and bring to boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours, stirring occasionally.
Remove squirrel pieces and let cool. Remove meat from bones.
Add meat, potatoes, beans and corn to Dutch oven. Heat to boiling, reduce heat and cover. Simmer until potatoes are tender.
Mix 3 tablespoons of flour with 3 tablespoons of cold water, then stir into stew. Heat to boiling.
Cook over medium heat, stirring constantly, until thickened, bubbly.
Serve with warm rolls and enjoy!
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