Seminole Squirrel Stew
Ingredients
- 4 squirrels, cleaned and cut into serving pieces
- 2 cup flour
- 4 cup water
- 12 tbs bacon grease
- Salt and pepper to taste
- 4 potatoes, cut into chunks
Instructions
- 1
Mix flour, salt and pepper in a gallon zip-lock. Add
- 2
squirrel pieces and coat well. Heat bacon grease in
- 3
Dutch oven and fry squirrel until golden brown. Pour
- 4
off 1/2 of bacon grease and add water. Bring to boil.
- 5
Return squirrel to oven, cover and reduce heat to
- 6
simmer. Add potatoes and simmer 1 1/2 hours.
- 7
Serve with corn bread.
- 8
Breads
- 9
MOUND BREAD 1/2 cups milk
- 10
1/2 cups cottage cheese
- 11
2 cups whole wheat flour 1 tsp salt
- 12
1/4 cup sugar 1 tsp baking powder
- 13
1/4 cup shortening 1/4 t tsp ground cumin
- 14
2 tsp salt 1/8 tsp ground allspice
- 15
2 pkg dry yeast 1/8 tsp red pepper
- 16
2 cups very warm water 1 can whole corn, drained
- 17
3 to 4 cup flour 1 cup shredded Monterey Jack cheese
- 18
1 small onion, chopped
- 19
Mix whole wheat flour, sugar, shortening, salt, and 1/8 tsp Tobasco
- 20
yeast in large pot. Stir in warm water. Whisk slow
- 21
for 1minutes, then rapid for 1 minutes. Stir in flour, 1 Stir boiling water into cornmeal in large pot and
- 22
cup at a time, to make dough easy to handle. Turn continue stirring until smooth. Blend in margarine
- 23
dough onto lightly floured surface and knead until and egg yolks. Stir in remaining ingredients except
- 24
smooth. Place in greased medium pot. Lightly oil egg whites. Beat egg whites just until soft peaks
- 25
top of dough. Cover and let rise until double (1 form. Fold into batter. Pour into greased large pot
- 26
hour). Punch down dough and divide into 1/2's. Let lid. 'Bake in pre-heated Dutch oven 45-50 minutes.
- 27
rest 5 minutes. Shape each 1/2 into round, slightly
- 28
flat loaf. Place on lid of large pot cover and let rise