| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Meats, Misc |
1 |
Servings |
INGREDIENTS
| 2 |
|
Rabbits |
| 4 |
|
Squirrels |
| 2 |
lb |
Venison |
| 4 |
|
Onions, med, diced & sauteed |
| 4 |
|
Potatoes, diced |
| 8 |
c |
Broth (from parboil) |
| 1/2 |
c |
Butter |
| 8 |
oz |
Cream style corn |
| 16 |
oz |
Lima/butter beans, can |
| 2 |
cn |
Tomatoes |
| 1 |
cn |
Okra (if available) |
| 2 |
tb |
Worcestershire sauce |
| 2 |
|
Bay leaves |
| 2 |
ts |
Salt |
| 1 |
ts |
Peppercorns |
| 1 |
ts |
Red pepper, dried |
INSTRUCTIONS
Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large pot
and simmer slowly for about an hour with the pot covered. When meats are
tender, check if seasoning adjustment is needed. Add water to thin if
required. Serve in soup bowls. A dash or two of tabasco can be substituted
for the red pepper. Modify ingredients according to availability. Recipe
date: 01/15/63
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”