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Home / Recipes / Soups & Salads

Manifold Stew

Soups & Salads

Manifold Stew

A Southern classic made with shredded meat, corn, lima beans, and tomatoes—thick, tangy, and perfect for potlucks or cozy nights in.

Ingredients

  1. 2 squirrels - skinned, gutted, and cut into pieces
  2. 4 potatoes, peeled and diced 1 yellow onion, chopped
  3. 3 carrots, sliced
  4. 3 cloves garlic, chopped
  5. 1 (14 ounce) can chicken broth
  6. 4 cups water
  7. 2 teaspoons salt
  8. 1 teaspoon ground black pepper
  9. 2 teaspoons paprika
  10. 2 teaspoons rubbed sage
  11. 2 teaspoons dried rosemary, crushed

Directions

  1. Preheat car for at the amount of time it takes to prepare vegetables, about 20 minutes.
  2. Place squirrel, potatoes, onion, carrots and garlic into a medium sized dutch oven with a lid. Pour in the can of chicken broth and water. Stir in the salt, pepper, paprika, sage and rosemary. Place pot between the fender skirt and manifold. Be sure to place the lid on the pot.
  3. Drive at least 60 mph (95 kmph) for 4 to 5 hours or until squirrel is tender.

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