Muskie Lures and game calls
Squirrel Stew

1/2 cup of Chianti, 1 teaspoon bacon bits, 1/4 teaspoon paprika, 2 cloves of minced garlic.

3 to 4 lbs of meat, 6 quartered potatoes, 8 sliced carrots, 12 small whole onions, 1 tablespoon of salt, 6 oz. of
mushrooms, 1/4 cup of beef consommé, 3/4 teaspoon pepper, 2 bay leaves, 1/2 teaspoon rosemary, 1/2 teaspoon
thyme, 1/4 teaspoon basil & 6 allspice.

Cut the game in quarters and marinate in the refrigerator overnight, turning every so often. Next morning layer
onions, potatoes and carrots in the bottom of the crock pot. Tie the spices in cheesecloth and add to the pot.
Add game, salt, pepper, consommé and marinade. Cover and cook on low for 8 hours. Add the mushrooms
during the last hour and stir once. Thicken gravy as desired.
Squirrel Pot Pie

4 squirrels, skinned, cleaned and cut into pieces.
tablespoon of butter, 1/4 lemon sliced thin, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 small glass of

Flour the squirrel pieces and fry in a large skillet.
Fry the minced onion in butter in a separate pan.
Add all the ingredients to the frying squirrel, cover and let stew for 1.5 hours.
Make a batch of crescent rolls while the squirrel is stewing.

Set the squirrel pieces in  the center of a large serving platter.
Arraign the crescent rolls around the squirrel in a circle.
Thicken the gravy if needed and pour over the squirrel.

2 squirrels cut into serving size pieces
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup olive oil
3 tart apples peeled and quartered
3 tablespoons of honey
3 tablespoons of brown sugar

Boil squirrel pieces in water and salt until tender. Save 1 cup of the broth. Dry the meat on paper towel and then
roll squirrel in flour and pepper. Now fry in the olive oil until brown. Place in a baking dish and add the cup of
reserved broth. Place the apple quarters in the dish and squirt each piece of meat with honey. Sprinkle brown
sugar on top. Bake 45 minutes at 350 in preheated oven.
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