GUINNESS & GREY SQUIRREL STEW
2 - 3 squirrels, cut into pieces [roughly 1 kg of meat]
2 tablespoons oil
6 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
1 fresh tomato chopped or ½ can of chopped tomato
1 large onion, chopped
1 large clove garlic, chopped
2 large carrots, chopped
300 ml Guinness stout beer
250 ml beef or vegetable broth
2 teaspoons dried thyme [or 1½ tablespoons fresh thyme]
2 tablespoons of butter
Fresh parsely, chopped
_Combine the flour and half of the salt and pepper in a bowl. Clean and cut up the squirrels into pieces and cover with the remaining salt and pepper. Dredge the meat in the flour mixture. Heat the oil in a large frying pan over a high heat. Add the squirrel to the pan and cook until browned on the outside but not cooked, or about 2 minutes per side.
_Add the tomato, onions, garlic, and 50 ml. of Guinness to the pan. Cover and cook gently for 3 minutes.
_Add the carrots, thyme, broth and remaining Guinness to the pan. Partially cover and simmer for 2½ hours, stirring occasionally, adding water if necessary. Just before serving melt in the 2 tablespoons of butter into the stew and salt & pepper to taste. Serve with chopped fresh parsley.