Squirrel Stew - cooking recipe

Ingredients

3 large full grown squirrels
6 medium potatoes
2 medium onions
2 small cans Ro-Tel tomatoes and green chilies
2 (No. 202) cans Veg-All
2 (No. 202) cans tomato juice
1/2 c. elbow macaroni
1 (16 oz.) jar picante sauce
4 Tbsp. paprika
4 Tbsp. chili powder
salt and pepper

Preparation

Cut coon in half.
Wash good.
Put coon in large pot.
Cover with water and boil 30 minutes.
Pour water off.
Do this 2 or 3 times.
In last water, add salt and pepper.
Cook until tender; drain.
Grease large pan.
Put coon in pan and put sage on coon. Bake until brown on both sides.
Bake sweet potatoes around coon.