Squirrel Soup

By Jen Davis

Ingredients

• 1 cup cooked squirrel (this can be 2 red squirrel or one grey)

• 1 red onion

• 2 cloves if garlic

• Half a medium head of cabbage chopped (or use 1 cup shredded cabbage)

• 2-3 medium potatoes, diced

• 2-3 small turnips (or one large one), diced

• 2 carrots, peeled and cubed

• 1 can if crushed tomatoes

• 1/2 tsp Thyme (or to taste)

• 1 quart (32 oz) of wild game broth (turkey, duck, or venison are all good here)

• Salt and pepper to taste

Instructions

1. Cook squirrel(s) in the instant pot and then remove and shred the meat. You can also cook on the stovetop or bake them.

2. In a large pot, sauté onion until soft, add garlic and cabbage

3. Add potatoes, turnips, and carrots after the cabbage has had a little time to wilt

4. Once all vegetables have slightly softened, add tomatoes and stir, add thyme to taste (we like a lot)

5. Add broth and squirrel meat and simmer until carrots can be easily pierced with a fork (about 15-20min)

6. Salt and pepper to taste

I like to serve with homemade croutons on top!