|Squirrels||2 , cleaned and disjointed|
|Hot water||5 Cup (80 tbs)|
|Onions||2 , diced|
|Diced celery||1 Cup (16 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Green pepper||To Taste, shredded|
|White rice/Brown rice||1⁄2 Cup (8 tbs)|
Place squirrels in cooker with water, salt, and pepper.
Pressure cook at 15 lbs.pressure for 2 5 to 30 minutes.
Meantime, saute the vegetables in the fat until soft and yellowed.
Remove squirrels from cooker.
Add vegetables and rice to broth in the cooker and pressure cook 7 minutes at 15 lbs.pressure.
Cut squirrel meat in small pieces, roll in flour and add to stew.
Bring to boiling point and serve with corn bread.