Directions

1. Heat lard or butter in a large pot over medium heat.
2. Brown squirrel pieces on all sides and remove from pot.
3. Add onions, carrots, and celery to pot; cook until softened.
4. Return squirrel to pot and add broth and bay leaves.
5. Bring to a boil, then reduce heat and simmer covered for 1 hour.
6. Add potatoes and continue to cook until tender, about 15 minutes.
7. Remove bay leaves and season with salt and pepper.
8. Garnish with parsley before serving.