A CROCK OF SQUIRREL
- 4 young squirrels – quartered
- Salt & Pepper
- 1 large bunch of fresh coriander
- 2 large cloves of garlic
- 2 tbsp. salted sweet cream cow butter
- ¼ cup of brandy
- 1 tbsp. turbinado sugar
- 6 fresh apricots
- 4 strips of bacon
- 1 large package of Monterrey brown mushrooms
- 2 small red onions quartered and sliced
- ½ cup pecan halves
Grease crock pot with olive oil, turn on high heat. Cover bottom with 1 small red onion. Fry bacon in skillet coated with olive oil along with 1 small red onion quartered and sliced and 2 clove smashed and chopped garlic. As bacon begins to cook cut each piece in skillet into 6-8 pieces. Add mushrooms as bacon begins to firm.
Remove pits from 6 fresh apricots and quarter. Sauté in butter and brandy till wilted. Add pecans and sugar. Stir over medium heat for a couple of minutes. In large mixing bowl, combine with bacon mixture, add fresh chopped coriander & coat squirrels. Cook for 4 hours on low heat. Serve with biscuits and creamed corn.
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