Penn’s Outdoors

Yields 2 Servings

Ingredients:
2 squirrels (cleaned well)
2 tablespoons salt
2 large sweet onions (sliced)
4 carrots (halved)
Salt and pepper (to taste)     
2 cloves fresh garlic (chopped) or 1 teaspoon garlic powder (sprinkled over the squirrel)
1 (10 ¾) can cream of mushroom soup
1 cup water
1/4 cup beer

Directions:
Place the squirrels in a large bowl.  Add enough water, plus the 2 tablespoons of salt, to cover the squirrels.  Cover and let set in refrigerator overnight.  Drain off the water and rinse the squirrels.  Pat the meat dry. Place the onions in the bottom of a roasting pan.  Add the squirrels, carrots, and seasonings.  In a bowl, combine the cream of mushroom soup, water, and beer, mixing well.  Pour the soup mixture over the squirrels.  Roast the squirrels, covered, at 325 degrees for 2-1/2 hours or until the meat is tender.