Sunday, February 8, 2009

A Recipe Using Wizard Water©

The fig bush produced a bumper crop this past summer, and I was looking forward to fig preserves during the winter months. I was mighty disappointed to learn that squirrels got to them first. My wife thinks she has that problem licked. Next winter there should be plenty of fig preserves. This winter, we will have to make do with stew. For those of you with a similar problem, the Missus offers the following:

Mrs. Doc’s Squirrel Stew

Fig-eating squirrel, photo by Brett FurnauAbout 70 fig-fed squirrels, cut up
½ lb. bacon
5 gals. water
4 bottles of Wizard Water©
1 qt cider vinegar (optional)
3 lbs. salt pork, chopped
2 gals. butter beans
4 gals. chopped peeled tomatoes
1 gal. chopped potatoes
1 gal. chopped carrots
3 gals. corn
1 gal. chopped cabbage
5 red peppers, chopped
1/2 c. black pepper
1 c. salt

Clean and cut up squirrels, making sure to remove all birdshot. Fry with bacon. Bring water to boil in a large kettle. Add squirrel and bacon drippings. Cook, stirring often, until meat comes off the bone. Strain out bones and any remaining birdshot. Chop salt pork and add to mixture. Add vegetables. Cook and stir until tender. Add cabbage, vinegar, Wizard Water© and seasonings, and continue to cook, stirring, until stew is thick and flavors well blended. Add more water if needed. Fig-fed squirrel meat adds a piquant, sweet flavor that nicely complements the salt pork. Ladle into large bowls and serve with cornbread. Makes a lot.

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