Not at all......you may be disappointed as it's pretty basic. Also, I do everything from memory....nothings written down and no two batches are ever the same.

For a couple quarts of stew:

2 to 3 squirrels (depending on size) or one good size cottontail rabbit.
Can of stewed tomatoes.
Can of whole kernel corn.
Diced red potatoes usually a couple of medium size.
One diced white onion.
Can of Lima beans
Can of Black Beans /or a can of Blackeyed Peas (depends on what I have on hand.
Diced celery sticks.
Couple of diced carrots.

I parboil the squirrels till the meat is easily removed from the front and rear legs and the backstrap.
I add all of the meat and veggies into a large cast-iron cooking pot and season with salt, black pepper and Texas Pete hot sauce to my taste. Add water if needed.

I bring it all to a quick boil and then reduce the heat to simmer and let it do it's thing for an hour or so......I try to keep the veggies from getting overly soft (that's just me).

I like to eat it with freshly made Mexican Cornbread.

Don

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