Dredge squirrel in flour and brown pieces in an electric skillet. Smother browned meat in chopped onions. Add garlic, salt, pepper, red wine, soup, mushrooms, sour cream and green pepper. Put the lid on and simmer until the onions are clear and the meat is tender (about 225F).
Martha Daniels shows you how to prepare this recipe.
Missouri bushy-tails make good eating — as long as you clean them properly. Nine illustrated steps show you how.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.