Squirrel burgoo came up on another thread. Here's my recipe:
Two oz of Jim Beam
2 lbs squirrel meat
4 cups homemade beef or chicken stock
16 oz can tomatoes cut up
salt & pepper
2 medium-large potatoes peeled and cubed
Big handful okra, cut up
Corn kernels sliced from two ears
couple of sliced carrots
one onion, chopped
pinch of sugar
some cumin and chile powder
Toss back a one oz shot 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 shot of the Jim Beam.
Bring burgoo back to heat and serve.
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