Brunswick Stew

• 3 squirrels, cut up

Soak squirrels in cold salt water (approximately ¾ cup salt) for 2 to 3 hours before proceeding with recipe.  

• 3 qt. Water
• 2 ½ lbs canned tomatoes plus liquid
• ½ lb. bacon, diced
• 1 cup chopped onion
• 2 cups diced potatoes
• ½ cup chopped celery
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup canned lima beans
• 2 cups canned corn 

Drain squirrels.  Bring the water to a boil.  Add squirrel pieces and tomatoes; simmer 2 hours or until meat is tender.  Remove meat from bones and return meat to liquid.  Fry bacon until crisp.  Pour off most of the grease and reserve.  Add onion, potatoes and celery and sauté until onions are crisp-tender.  Add to the stew along with 2 tablespoons of reserved bacon grease.  Add salt and pepper, lima beans and corn.  Cover and simmer until vegetables are tender.