Slate Run Squirrel Stew - cooking recipe

Ingredients

3 squirrels, cut up, or 2 lb. stew beef or 2 lb. venison
flour
4 Tbsp. oil
2 large onions, sliced
2 qt. stewed tomatoes
2 cans consomme
1 can water
1/4 tsp. salt
1/4 tsp. tarragon
dash of red pepper
3 carrots, sliced
2 ribs celery, chopped

Preparation

Dredge meat in flour and brown in Dutch oven.
Add onion slices and saute for a few minutes.
Add bouillon, salt, tarragon, pepper and tomatoes.
Simmer, covered, for 30 minutes.
Add carrots and celery.
Cover and simmer 40 minutes or until tender. Serve with hot crusty cornbread to soak up broth.