Ever eat a squirrel?

Brunswick Stew

2 squirrels

4 cups sliced tomatoes

2 onions, minced

1 can whole kernel corn

1/2 pound of salt pork or ham, cubed

4 potatoes, cubed

1 teaspoon pepper

1 teaspoon salt

2 teaspoons sugar

flour and butter

2 slices lemon

Cut squirrel into small pieces or remove bones entirely. Add the salt to 2 quarts water and bring to boil; add onion, corn, pork, potatoes, pepper and squirrel pieces. Cover tightly and simmer 2 hours. Add sugar and tomatoes, and simmer one hour more. Ten minutes before removing stew from stove, add butter and flour to thicken the stew. Simmer, adding salt or pepper if needed. Pour into dish and garnish with lemon. Serves four.

Squirrel Chowder

2 squirrels

1/2 pound venison, cubed

1 cup celery, sliced

1 can whole kernel sweet corn

2 onions, sliced

salt, pepper, red pepper to taste

1 can tomato juice

1 can green beans

4 potatoes, cubed

2 carrots, sliced

1 can peas

Combine meat, celery, corn, onions, salt and pepper. Cover with water. Cook until meat is almost tender and remove bones. Add tomato juice, green beans, potatoes, carrots and peas. Cook until tender (use of a slow cooker recommended). Serves four to six.

Barbecue Squirrel

1 squirrel

1/2 cup barbecue sauce of your choice

6 cloves garlic, sliced

1 teaspoon of vegetable oil or cook and bake spray

aluminum foil

Clean squirrel and cut up into sections. Spray a sizable piece of aluminum foil with bake spray or spread with vegetable oil. Place squirrel pieces on foil. Spread garlic slices over squirrel pieces. Pour barbecue sauce over squirrel. Wrap foil around squirrel, enclosing into tight package. Place package on metal baking sheet in 350 degree oven for 1-1/2 hours. Serves one.