Part three of our squirrel stew recipe.
Squirrel Stew with Wild Mushrooms and Groundnuts
- 2 to 3 cups of cooked and de-boned squirrel meat
- 1/4 pound chopped bacon
- 1 cup diced groundnuts (potato's can be substituted)
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried parsley or 4 Tablespoons of fresh parsley
- 1/4 cup butter (half stick)
- 1/2 cup flour
- 6 cups broth (chicken, squirrel or mushroom)
- 1 cup half and half
- 1/2 cup frozen peas
- 1 cup re-hydrated mushroom's
Place cut bacon in soup pot and brown. Add the carrots, celery, onion, potato, butter, garlic powder, onion powder, parsley, salt and pepper. Saute until tender.
Sprinkle flour over the cooked vegetables and mix well for one minute. Pour broth and half and half over the sauteed vegetables. Continue to cook while stirring until it boils and thickens. Season with salt and pepper and add the frozen peas, mushrooms, groudnuts, and squirrel meat. Cook until desired consistency. ENJOY!!!