Squirrel soup

[Lee Borgersen]

                                   Squirrel soup
2 squirrels

6 c. water

3 T. chicken bouillon

1 dozen peppercorns

¼ tsp. thyme

1 tsp. salt

1 - 10 oz. can tomato soup

1 - 16 oz. can tomatoes, mashed

½ onion, chopped

1/3 c. parsley flakes

½ c. butter or margarine

1 c. barley


Cook the first six ingredients together until the meat is tender enough to pull off the bone easily but not until it falls off. Remove meat and strain broth. Cut meat into small pieces or grind coarsely. Add to broth, tomato soup and mashed tomatoes with juice, onion, flakes and butter. Bring to a boil. Add barley and simmer over low heat until tender. Add meat to pot and simmer for 10 minutes. Serves 8.

[lentz]

im assuming when you mean 2 squirls you mean just the legs?

looking for some deer camp recipes

[corny13]

Lentz  use the backstraps also and front legs if not shot(try to shoot inthe head to waste less meat).  Slow cook the squirrels for a while though you want them to about fall apart.   Another way to cook is to parboil the meat to tenderize ,and then fry Southern style like chicken.