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3 squirrels, cut into 5 pieces (2 front legs, 2 back legs, 1 back portion. Remove belly meat)
~ 1 large can or 2 smaller cans cream of mushroom soup
~ 2 cups sliced mushrooms
~ salt and pepper
~ cooked white rice
Boil the squirrels in a large pot for 30 – 45 minutes. Remove and drain.
Place the squirrel in a crock pot.
Add the soup and mushrooms. Rinse the soup cans out with a little water and add to pot.
Salt and pepper to taste.
Cook on low for 5 – 6 hours.
Serve over cooked rice in a bowl.
~ 1 large can or 2 smaller cans cream of mushroom soup
~ 2 cups sliced mushrooms
~ salt and pepper
~ cooked white rice
Boil the squirrels in a large pot for 30 – 45 minutes. Remove and drain.
Place the squirrel in a crock pot.
Add the soup and mushrooms. Rinse the soup cans out with a little water and add to pot.
Salt and pepper to taste.
Cook on low for 5 – 6 hours.
Serve over cooked rice in a bowl.
