St. Clair's Sweet and Sour Squirrel

12 medium-size ground squirrels
1 large red pepper
1 bunch green onions
olive oil
1/2 tsp. salt
1 (20 oz.) can pineapple chunks in juice
1/2 cup orange juice
2 Tbsp. tomato paste
1 tsp. arrowroot

Skin and cut the squirrels. Chop off the squirrels heads and tails. Trim fat and remove the bones. Cut green onions diagonally into 1 inch pieces; slice red pepper into 1/2 inch thick slices.

In a 12-inch skillet over medium heat, in 1 tablespoon olive oil, cook green onions and red pepper until tender-crisp; stir frequently. Remove to bowl. In same skillet over medium-high heat, Add 2 tablespoons oil, cook squirrel parts and salt. Cook the squirrel about 15 minutes. Drain any fat in skillet.

In a bowl, mix 1/4 cup pineapple juice, 1 cup pineapple chunks, 1/2 cup orange juice, tomato paste, and arrowroot. Stir mixture in the skillet with the squirrels, stirring to loosen any squirrel bits from the bottom of the skillet. Cook until mixture thickens slightly and coats the squirrel. Stir in green onion mixture, heat through. Makes 4 servings.

From: Sony San Diego Family Cookbook (1992) (Contributed to the cookbook by: Janalee St. Clair)
Posted to rec.food.recipes by Katrina Bugher on Jan 23, 1997.
Adapted by Patti Vincent