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SQUIRREL MULLIGAN 
6-8 squirrels, cooked & deboned
1 fryer, cooked & deboned
Deer meat, boiled tender, cut sm. pieces
1/2 lb. deer hamburger, browned
1 can English peas, drained
1 can butter beans
1/2 bottle Worcestershire sauce
1/2 bottle lemon juice
2 cans tomato paste
1 c. catsup
1 can whole kernel corn

Saute bell pepper, onion, celery, garlic, 2 potatoes, cubed, salt and pepper. Add all ingredients together with red pepper, chili powder to taste. Tony Chachere's seasoning to taste. One package onion and mushroom soup dry mix. Put in large pan and enough broth to simmer so it won't stick. Cook 1 hour. Make roux with 1 cup oil and 1 cup flour. Brown slowly. When mulligan is done add roux to blend together. Serve over rice.
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