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Split Pea And Squirrel Soup
Sent in by Eric Flood.

~ 2 3 squirrels, deboned and cut into chunks
~ 1 16 oz. bag of dried split peas
~ 3 medium carrots, diced
~ 2 medium turnips, diced
~ 2 strips bacon, cut in half or quarters
~ 1 medium onion, diced
~ 1 tbsp parsley
~ 1/2 tbsp dried sage
~ 3 cloves garlic, diced
~ salt and pepper to taste
~ hot sauce of choice

Thoroughly rinse the peas. Place in a large soup pot and cover with water twice the volume of the peas.

Bring to a boil then reduce heat to a simmer.

Add the rest of the ingredients except the hot sauce. Season to taste with the salt and pepper.

Simmer covered 1 1/2 - 2 hours with the lid offset.

Stir every 15 minutes. Adjust seasoning as needed. Add water as needed. Soup should be thick as the peas lose their shape.

Soup is done when the veggies are soft, peas are mush and the consistency is very thick but still liquid.

Serve and enjoy seasoning to taste with the hot sauce.

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