Ingredients
4 or more squirrels
Old Bay Seasoning.
Bay Leafs
1 Bunch Green Onions
2 cans of whole kernel corn-don't drain
6-8 redskin spuds, washed & cut skins on.
3-4 Tablespoons of sour cream.
2 Tablespoons butter
1 cup of half and half
2 cans of condensed mushroom soup
Directions
Soak squirrels overnight in a salt brine. (I usually quarter them & soak them on the day I kill them & skip this step. I soak for 2-3 days in the fridge.)
Rinse & put in a crock pot, cover with water. Set pot on high.
Add 1 bay leaf & 1 Tablespoon of Old Bay Seasoning.
Chop & add a bunch of green onions.
Cook for 4-5 hrs or until squirrels are tender.
Remove the squirrels & allow to cool a tad.
Reserve 2 cups of the broth from the crock pot.
Put the broth back in the pot, add the other ingredients plus another Tablespoon of Old Bay, debone the squirrels & add the meat.
Cook until the spuds are tender.
Then stand back cuz you'll get run over by hungry, hungry, hunters!!
The corn is home-grown from my Sis's in-laws patch.
