JIM CRUMLEY’S SQUIR­REL STEW STOCK

Outdoor Life - - HUNTING -

Leg­endary camo de­signer Jim Crumley (in­ven­tor of the Tre­bark pat­tern) en­joys hunt­ing—and eat­ing—squir­rels. Here’s how his fam­ily de­vours a mess of bushy­tails.

¼ cup orange juice 2 Tbsp. lime juice 2 Tbsp. canola oil 2 Tbsp. steak

sea­son­ing rub 1½ Tbsp. dried

oregano

1 Tbsp. cumin

2 lb. squir­rel legs and

backs

Chicken broth to

cover

MIX in­gre­di­ents and add the squir­rel. (Make small cuts in the meaty part of the hind legs so the mari­nade fully per­me­ates.) Re­frig­er­ate for at least one hour or as long as overnight.

PLACE the mar­i­nated meat in a slow cooker or pres­sure cooker, then cover with chicken broth. Cook un­til ten­der (4 to 6 hours in an elec­tric slow cooker or 30 min­utes in a pres­sure cooker). De-bone and use the cooked meat in your fa­vorite soup, stew, or gravy recipe.

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