Squirrel Stew for a Crowd
|Serves:||Makes 15 gallons|
|Cooking Method:||Stove Top|
|70||squirrels, cut up|
|2 large||stewing chickens, cut up|
|2 1/2 lb||salt pork|
find more delicious recipes at www.porkbeinspired.com
|2 1/2 gal||lima beans|
|3 1/2 gal||cubed peeled potatoes|
|4 gal||chopped peeled tomatoes|
|1 gal||cubed peel carrots|
|2 1/2 gal||freshly cut corn|
|1 gal||shredded cabbage (optional)|
|1||pod red pepper, chopped|
|3/4 c||black pepper|
|1 3/4 c||salt|
|2 1/4 c||sugar|
Pinched by durandconnie, and 16 more.
Bloomington, IN (pop. 80,405)
Member Since Jan 2011
Granny used to say this stew was a perfect way to feed a lot of people without a lot of fuss. A one-dish meal that will serve a whole neighborhood.
Clean, dress and cut up squirrels and chickens. (If your hunter are not ardent squirrel hunters you can increase the number of chickens used. If using all chickens you will need 24)
Bring 4 gallons of water to boil in 30 gallon kettle. Add squirrel and chicken pieces. Cook stirring often, until meat fall off the bone. Remove bones and add remaining water.
Chop salt pork, fry out and add pork drippings to boiling mixture.
Add beans, potatoes, tomatoes, carrots and corn in order. Continue cooking and stirring until vegetables are tender.
Add cabbage and seasonings, and cook 1 hour, until stew is thick and flavors well blended.