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Four Squirrel And Seven Spears Ragout
Thanks to Warren E. Steiner for sending in this recipe.

~ 4 cleaned squirrels, cut into 3 5 pieces.
~ 1 large onion, chopped
~ 7 celery "spears" with leafy tops, chopped
~ optional chopped vegetables, carrots, bell pepper, etc.
~ 1 2 cups dry wine, white or red
~ 4 6 tbsp olive oil
~ fresh rosemary, chopped
~ salt and pepper

Put all the ingredients in a crock pot. Season to taste with the rosemary, salt and pepper.

Cook on high 3 4 hours or until the meat pulls from the bone easily. Longer for tough critters.

Add small amounts of wine or water while cooking to maintain some liquid for the veggies to stew in.

Once meat is tender, remove from the pot and allow to cool. Also turn pot off while meat is cooling but keep covered.

Once the meat is cool, remove it from the bone and add back to the pot.

Turn pot back on and cook until hot.

Serve over wild rice or potatoes. Use some flour to thicken the gravy if desired.


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