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Bushytail With Autumn Apples
Submitted by Chris Lee.

~ 4 squirrels, cut into serving pieces
~ flour
~ 1 tbsp cinnamon
~ canola oil
~ 2 large Granny Smith apples or 4 medium MacIntosh
~ 1 bag baby carrots
~ 2 - 3 bay leaves
~ 4 cups apple cider
~ 2 tbsp corn starch
~ 3 tbsp water

Mix the flour and cinnamon together in bag.

Heat the oil in a large skillet.

Shake the squirrel pieces in the flour.

Place meat in the hot oil and cook over medium heat until browned all over.

While meat is cooking, peel, core and slice the apples.

When meat is done, place in a casserole dish.

Layer on the apples and carrots. Add the bay leaves.

Pour in the cider. Cover with foil or lid and bake for 2 hours at 350 degrees.

Remove the apples, carrots and squirrel to a serving platter. Remove bay leaves. Pour sauce over the top of meat.

If thicker sauce is desired, mix the corn starch and water together. Stir into the sauce and stir until thick.

Serve and enjoy with pumpkin pie for dessert.

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