Squirrel Stew - cooking recipe

Ingredients

2 (2 1/2 to 3 lb.) squirrels, cut into serving pieces
1 c. flour
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. freshly chopped parsley
oil (for frying)
2 onions, quartered
3 carrots, cut into 1/2-inch pieces
2 potatoes, peeled and quartered
1 tsp. thyme
1 tsp. rosemary
1 tsp. fennel seed
zest of 1 orange
3 c. dry red wine
2 c. crushed Italian plum tomatoes

Preparation

In a plastic bag or on a plate, mix together flour, salt, pepper and parsley.
Dredge squirrel pieces.
Preheat oven to 350\u00b0. In a skillet, heat oil and brown squirrel, a few pieces at a time. Remove with slotted spoon and place in a roasting pan or Dutch oven.
Place onions, carrots and potatoes over rabbit.
Sprinkle with herbs and add orange zest and bay leaves.
Pour in red wine and tomatoes.
Cover and bake for 1 1/2 to 2 hours or until squirrel is fork-tender.