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     Title: Squirrel Burgoo
Categories: Game, Vegetables, Stews, Potatoes
     Yield: 5 Servings

     3 oz Jim Beam bourbon; 100 months
          - old (AKA James B. Beam)
     2 lb Squirrel meat
     4 c  Beef or chicken stock
    16 oz Can tomatoes; cut up
          Salt & pepper
     2 lg Potatoes; peeled, diced
          Big handful okra; sliced
          Corn kernels from two ears -OR-
    14 oz Can Green Giant niblets
     2    Carrots; sliced
     1 lg Onion; chopped
     1 pn Sugar
          Cumin & cayenne

 Toss back a jigger of Jim Beam.

 Combine meat, undrained tomatoes, salt, pepper, and stock. Bring to
 boil, simmer for half an hour - hour depending on the age of the
 squirrels when shot.

 Remove and set aside tender meat; and toss in potatoes and then
 other ingredients and simmer until vegetables are ready (don't
 overcook). Remove any bones from the squirrel meat and cut into
 more or less bite sized bits and toss back in.

 Toss back the second jigger of Beam.

 Bring burgoo back to heat and serve.

 Recipe by Sam Fujisaka

 From: http://www.burgoo.org

 Uncle Dirty Dave's Archives

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