Crock-Pot Squirrel with Black-Eyed Peas
8 medium-size Squirrels, skinned, cleaned, and cut up 1 lb. Black-eyed peas 4 Onions, course chopped
4 Carrots, cut into 3/4" lengths 1 pkg. Frozen sweet peas
1/4 lb. Smoked link sausage, cut 1/8" thick pieces Flour Bacon fat or lard Salt and pepper to taste
2 cups Chicken broth
Put the squirrels into salted water and hold overnight in the refrigerator; the next day, rinse and
pat dry. Bring 6 cups of water to rolling boil in a pot. Add the black-eyed peas to it and let boil
for 4 minutes, then remove from the heat and cover; let set 15 minutes and drain. Quarter the
squirrels, and dredge with flour. Saute in a skillet in hot bacon grease or lard until golden brown.
Drain on a paper towel and place in a crock-pot. Chop the onions coarsely, and saute in the bacon
grease until translucent and add to the crock-pot. Add the carrots, sausage, frozen sweet peas, and
the cooked black-eyed peas. Salt and pepper to taste and stir gently, Add the chicken broth and cook
in the for 8 hours on low setting, or until the meat is almost falling off the bones. For a
different flavor, you can substitute lentils or navy beans for the black-eyed peas. Serves:6
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William Barfieldsr
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