1 squirrel, dressed and cut into 6 or 7 pieces (rabbit also works well)
1/2 c. flour
Salt and pepper
3 slices of bacon
Instant meat tenderizer
1/2 med.-sized onion, chopped or sliced
1 1/2 c. chicken broth (reconstituted from dried soup of bouillon, according to package directions)

Sprinkle meat liberally with tenderizer and set aside. In a medium or large skillet, fry bacon until crisp; remove and drain. Salt and pepper pieces of squirrel to taste; dredge in flour and brown quickly in hot bacon fat.

Reduce heat and add onions; cook until tender but not brown. Stir in crumbled bacon and chicken broth; cover and simmer over low heat until the meat is tender (about 1 hour). Serve over a bed of steaming rice. This will serve 3 or 4 persons with normal appetites - or 2 young hunters.