Crock-Pot Squirrel with Black-Eyed Peas

8 medium-size Squirrels, skinned, cleaned, and cut up
1 lb. Black-eyed peas
4 Onions, course chopped
4 Carrots, cut into 3/4" lengths
1 pkg. Frozen sweet peas
1/4 lb. Smoked link sausage, cut 1/8" thick pieces
Flour
Bacon fat or lard
Salt and pepper to taste
2 cups Chicken broth


Put the squirrels into salted water and hold overnight in the
refrigerator; the next day, rinse and pat dry. Bring 6 cups of water to
rolling boil in a pot. Add the black-eyed peas to it and let boil for 4
minutes, then remove from the heat and cover; let set 15 minutes and
drain. Quarter the squirrels, and dredge with flour. Saute in a skillet in
hot bacon grease or lard until golden brown. Drain on a paper towel and
place in a crock-pot. Chop the onions coarsely, and saute in the bacon
grease until translucent and add to the crock-pot. Add the carrots,
sausage, frozen sweet peas, and the cooked black-eyed peas. Salt and
pepper to taste and stir gently, Add the chicken broth and cook in the for
8 hours on low setting, or until the meat is almost falling off the bones.
For a different flavor, you can substitute lentils or navy beans for the
black-eyed peas. Serves:6

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William Barfieldsr

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