Thank goodness I have a volume of The Joy of Cooking that is old enough to have instructions for preparing squirrel (and porcupine, muskrat, and bear).
But if things get bad enough to threaten our food source, the Figs are eating lentil soup. It's easy to make, cheap, and we love it.
I've always got lots of chicken stock (I use the kitchen sink approach: everything goes in).
The rest of the ingredients are always on hand.
grilled on my pannini maker—makes for a perfect dinner.
2 tablespoons olive oil
large onions or several leeks, chopped
3 carrots, chopped
3/4 teaspoon dried marjoram
1 28-oz. can tomatoes with juice
7 cups chicken stock
1 1/2 cups dried lentils, washed and picked over
6 oz. dry white wine
Heat the oil in a large saucepan, and saute the onions, carrots, marjoram,
and thyme, stirring the vegetables for about 5 minutes.
Add tomatoes, stock, and lentils. Bring soup to boil, reduce heat, and simmer for about 1 hour.
Add wine, stir, and serve.