Daddy's Squirrel Stew
Original recipe Rob Benson on

~ 3 squirrels, quartered
~ Tony Chachere's Creole seasoning
~ 2 strips bacon, cut up
~ 1/2 stick butter
~ 1 onion, chopped
~ 4 cloves garlic, finely chopped
~ 2 bell peppers, chopped
~ 2 stalks celery, chopped
~ 3 potatoes, cubed
~ 5 cups water
~ 1/4 cup burgundy wine

Rub the creole seasoning liberally over the squirrels.

In a dutch oven, melt the butter. Add the bacon.

Add the squirrel to the dutch oven and brown evenly. Remove.

To the dutch oven, add the onion, garlic, peppers and celery. Saute until the veggies are soft.

Add the meat back to the pot along with the water and potatoes. Stir together.

Bring to a boil, reduce heat and simmer 1 1/2 hours stirring occasionally.

Remove the squirrel pieces. Cool and debone.

Return meat to the pot. Stir in the wine. Heat to boiling again then reduce heat and simmer 10 minutes.

Serve over biscuits or toast.