Slate Run Squirrel Stew

1. 1

   Dredge meat in flour and brown in Dutch oven.

2. 2

   Add onion slices and saute for a few minutes.

3. 3

   Add bouillon, salt, tarragon, pepper and tomatoes.

4. 4

   Simmer, covered, for 30 minutes.

5. 5

   Add carrots and celery.

6. 6

   Cover and simmer 40 minutes or until tender. Serve with hot crusty cornbread to soak up broth.

No additional tips available.