Going “Nuts” Over Squirrel Stew

This would be very similar to my Aunt Martha’s stew we ate at Brookwood.

2 squirrels cleaned and cut into pieces
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
3 cloves garlic, minced
2 large onions, chopped
4 cups water
1 large potato cubed
2 large carrots, diced
2 ribs celery, diced
2 cups coral mushrooms, torn
2 – 14 1/2 ounce cans diced tomatoes
1 teaspoon Worcestershire sauce
3 tablespoons flour

Dredge squirrel in flour, salt and pepper
Heat oil and garlic in large Dutch oven and brown squirrel
Add onions and cook until soft
Add water, potato, carrots and celery
Cover and simmer for 1 hour
Add tomatoes, mushrooms and Worcestershire
Cover and simmer for 30 minutes
Mix 3 tablespoons flour with 1/2 cup cold water, stirring until smooth
Add to stew and simmer until slightly thickened
Season to taste with salt and pepper


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