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Squirrel Stew

1 Squirrel per person
3 Carrots - (3 or 4) -- diced
3 medium Potatoes - (3 or 4)
1 tablespoon Celery salt (or 1 stalk fresh celery)
1 small Onion
2 Garlic cloves -- diced or crushed
1 teaspoon Sweet basil
1/2 cup Sour cream
1/4 cup Flour

Put Squirrel in slow cooker (slow cooker, or roasting pan), add carrots and potatoes. Cover with water. Add celery, onion, garlic, sweet basil. Cook very slowly, on low heat. When squirrel starts to fall off the bone, remove and debone, making sure ALL BONES are removed, (some of the bones are very small). Continue cooking until meat is very tender. Thicken with sour cream and flour. This is the best way I've found to cook squirrel. It is very tender.

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