SQUIRREL WITH LIMA BEANS

Name: SQUIRREL WITH LIMA BEANS
Yield: 6 - 8
Cuisine: American
Ingredients: 1/4 lb bacon; 2 squirrels, dressed and cut into pieces; 2 c dried lima beans, soaked overnight; flour, salt and pepper; 1 onion, chopped; 2 celery ribs, chopped; 2 carrots, chopped; 1 Tbsp sugar; 1 c okra; 3 potatoes, diced; 2 c frozen corn; 2 can(s) (16 oz.) stewed tomatoes; 1 bay leaf; dash of thyme and parsley; 1/2 - 1 tsp crushed red pepper (as desired)

By Rev BJ Friley
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

6 - 8

Method:

Stove Top

Ingredients

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1/4 lb

bacon
2

squirrels, dressed and cut into pieces
2 c

dried lima beans, soaked overnight
·

flour, salt and pepper
1

onion, chopped
2

celery ribs, chopped
2

carrots, chopped
1 Tbsp

sugar
1 c

okra
3

potatoes, diced
2 c

frozen corn
2 can(s)

(16 oz.) stewed tomatoes
1

bay leaf
·

dash of thyme and parsley
1/2 - 1 tsp

crushed red pepper (as desired)

How to Make SQUIRREL WITH LIMA BEANS

Step-by-Step

Dredge squirrel pieces in flour mixture.
In Dutch oven, fry bacon and remove.
Brown squirrels in bacon drippings; cover squirrels, bacon, beans, onion, celery and carrots with boiling water.
Simmer for 2 hours.
Squirrel meat may be removed from bones at this point if you desire.
Add remaining ingredients and simmer for 1 hour longer or until squirrel and vegetables are tender.
If desired, thicken with flour and water paster and adjust seasonings.