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Cut each squirrel into 8 peices, season with creole seasons
melt margarine in a dutch oven and fry squirrels until browned all over add onions,bell pepper and garlic and cook 5 minutes
when veggies are soft, add a small amount of water and a tbl of worchester sauce and cover the pot.
let simmer about 1 hour.
stir well and add 1/2 cup wine. drink another cup
cook until squirrels are tender
remove the squirrel meat, set aside
add flour mixed with liquid from the can of mushrooms.
add a mixture of one tbl chopped onion tops, parsley,and the mushrooms.
cook for 5 minutes and stir until slightly thickened.
pour over squirrels. serve over steamed rice.
yields 8 servings
Ingredientes:
200g de farinha de trigo sem fermento
250 ml de água
50g de manteiga
1 casquinha de limão
Sal q.b.
3 ovos
Óleo para fritar
Açúcar para polvilhar
Canela para polvilhar
Preparação:
1. Num tacho leve ao lume a água.
Tempere com umas pedrinhas de sal.
Junte a casca de limão e a manteiga.
Deixe ferver.
2. Logo que comece a ferver, retire a casca de limão e adicione a farinha.
Mexa até descolar do tacho.
Coloque a massa numa tigela e deixe arrefecer um pouco.