Thanks. It turned out pretty good, but it�s no maddog chowder. Don�t really have a recipe, kinda put it together by taste. Simmered the squirrels until they were softening up but not too tender. Took the meat off the bone. Strained the broth, kept about � and added some stock we�d made from turkeys we shot last spring. Put the deboned meat back in the pot, added a little wine, salt, pepper, garlic. Some mini-taters went in about � hour before the end. Onions and mushrooms added for the last 10 minutes or so. And rosemary and thyme from the yard.
