@Rat2chat2 Remember awhile back I told you about getting my grandmother's cookbook? Well, here you go:
BRUNSWICK STEW
2 squirrels 6 potatoes
1 T salt 1 t pepper
1 minced onion 2 t sugar
1 pint Lima beans 1 qt. sliced tomatoes
6 ears corn 1/2 lb butter
1/2 lb salt pork
This dish is named for a county in Virginia and is a favorite dish in that section of the country. It is served in soup-plates.
Cut squirrels in pieces, as for fricassee. Add salt to 4 qt. of water and when boiling add the onion, beans corn, pork, potato, pepper and the squirrels. Cover closely and simmer for 2 hours, then add the sugar and tomato and simmer one hour more. Ten minutes before removing the stew from the fire, add the butter, cut into pieces the size of a walnut and rolled in flour. Boil up, adding salt and pepper if needed and turn into a tureen.
I have no idea if this anything like what you remember, but it's a start.
There's also a recipe for Roast Squirrels, Opossum Roast, Pigeon Pie, various Reindeer, Brain Rissoles, Alligator Pear Salad, etc., etc. Just let me know, this book has everything!
) Dang, I already hear the weed whacker calling my name... 
