Squirrel Mulligan

Submitted by Tami Adams

"From the Arkansas Prairie"

 

• Ready In: 5hrs
• Ingredients: 16
• Serves: 12

ingredients

• 4 squirrels, cooked and boned,reserving broth
• 2 frying chicken, cooked and boned,reserving broth
• 3 large onions, chopped
• 2 small potatoes, cubed
• 4 -5 carrots, sliced
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can tomatoes
• 1 (6 ounce) can tomato paste
• 2 beef bouillon cubes
• 4 hot peppers
• 7 -8 drops Worcestershire sauce
• 1 tablespoon brown sugar
• 1 (8 ounce) can water chestnuts, chopped
• salt, to taste
• pepper, to taste
• 5 1⁄2 cups squirrel broth or 5 1/2 cups chicken broth

directions

1. Add all ingredients to squirrel and chicken meat and cook in a heavy pot slowly, stirring occasionly, for three to four hours or until thick.
2. If Mulligan doesn't get thick, you may add broken, uncooked spaghetti and cook until thick.
3. Good served over Chinese noodles with one cup of shredded cheese on top.