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1
In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
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2
Stew the two until the meat is ready to fall off the bones.
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3
This may take 1-2 hours depending on your heat, but slow is best.
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4
As this is stewing brown the sirloin in cooking oil in a skillet.
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5
Remove sirloin and sit aside.
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6
When squirrel and rabbit are ready remove from water and cool.
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7
Pull off all meat from bones with your fingers and put with the steak, discard bones.
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8
After the water has cooled skim off the fat or any materials on top.
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9
Place all the meat back into the broth you have just made and begin to simmer.
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10
Add potatoes, onion, corn, beans, carrots, celery and garlic.
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11
Add some additional water if needed to cover by 1-2 inches.
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Simmer for several hours to thicken the stew.
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Thickness is a personal preference to your own likeness and for dipping.
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14
When thickness is reached salt, pepper and season with your personal.
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15
stew seasoning.
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Serve hot.
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Note 1: Leftovers can be frozen and reheated in microwave.
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Note 2: You may bypass the stewing of the animals and instead brown them inches.
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a skillet and add later to water but the broth will not be as rich and flavorful.
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Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!
