Lisbon Squirrel Stew - cooking recipe

Ingredients

6 medium to large squirrels
4 medium to large potatoes
3 large carrots
3 celery stalks
2 cans corn
1 large can turkey gravy
1 large can chicken broth
2 c. chicken bouillon
1 large onion, diced
2 Tbsp. minced garlic
salt and pepper
2 shots of beer

Preparation

Brown boneless meat with garlic, onion, salt and pepper.
Add beer; allow to cool.
Combine broth and gravy, put into a crock-pot (you may need two) and bring to a boil.
Add vegetables. When vegetables are soft, add meat.
Cook on low for four hours.