23-01-2004---07_45__613260a

ROW OVER SQUIRREL STEW

A PUB landlord has been swamped with abusive emails after serving SQUIRREL to kids.

Chef Gareth Eddy cooked grey squirrel in a stew with dumplings and veg as part of a food fair.

It was then dished up to primary school kids as an alternative lunch.

Landlord Norman West, 65, of the Molesworth Arms, Wadebridge, Cornwall, said: “Some emails were very threatening.” He is calling in police.

(The Sun)

If you would like to try the taste, here is a recipe:

~ 3 squirrels, cleaned and cut up
~ 1/4 cup all purpose flour
~ 1 teaspoon salt
~ 1/2 teaspoon pepper
~ 2 slices bacon
~ 2 tablespoons butter
~ 5 cups of water
~ 1 - 28 oz can whole tomatoes
~ 1 chopped onion
~ 1 heaping tablespoon of brown sugar
~ 2 potatoes, peeled and cut into 1/2 inch cubes
~ 1 - 10 oz package frozen lima beans
~ 1 cup frozen corn
~ 3 tablespoons all purpose flour

Combine 1/4 cup flour, salt and pepper. Coat the squirrel pieces.

In a Dutch oven, combine bacon and butter over medium heat until butter melts. Add squirrel and brown.

Add water, tomatoes, onion and brown sugar and bring to boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours, stirring occasionally.

Remove squirrel pieces and let cool. Remove meat from bones.

Add meat, potatoes, beans and corn to Dutch oven. Heat to boiling, reduce heat and cover. Simmer until potatoes are tender.

Mix 3 tablespoons of flour with 3 tablespoons of cold water, then stir into stew. Heat to boiling.

Cook over medium heat, stirring constantly, until thickened, bubbly.

Serve with warm rolls and enjoy!

brunswick-stew-ck-1662875-l