Squirrel Chili Stew

• 2 ½ lbs. Squirrel (about 6 with ribs removed)
• 4 whole cloves
• 1 small bay leaf
• 1 tsp. salt
• 1 tsp. black pepper

Place ingredients in large pot and bring to a boil.  Reduce heat and simmer for about one hour or until tender.  Cool and remove meat from bones.  Set aside.

• ¼ cup oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup celery, chopped
• 2 tsp. cumin seed, crushed
• 1 tsp. oregano
• 2 tsp. salt
• ½ tsp. chipotle pepper
• ½ tsp. crushed red pepper
• 2 cans, chopped green chilies
• 1 can white beans, drained
• 1 can white corn, drained
• 1 quart chicken broth

In deep skillet, heat oil.  Add onions and cook until soft.  Add garlic, celery, cumin seed, oregano, salt, chipotle, red pepper and green chilies.  Cook until celery is soft and ingredients are well blended.  Add remaining ingredients and squirrel.  Stir until well blended.  Bring to soft boil, reduce heat and simmer for about 30 minutes.  Let rest about 10 minutes and serve.

*This is a white chili recipe.  Traditionally, it is made with chicken.