1 squirrel, cleaned, dressed and disjointed
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
6 strips bacon, diced
1 clove garlic, minced
1 tsp. thyme
1 tbsp. tomato paste
2 c. chicken broth
1 c. mushrooms, sauteed in butter

Dredge squirrel in seasoned flour. Cook diced bacon over moderate heat and remove browned bits. Saute squirrel in bacon fat until browned on both sides. Add garlic, thyme, tomato and chicken broth. Cover and simmer about 1 hour or until tender. Serve with sauteed mushrooms, grits and green salad. Serves two.