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Squirrel Mulligan

3 Squirrels
2 Onions, chopped
1 Green pepper, chopped
2 md Potatoes, diced
1/4 c Diced celery
4 tb Chili powder
Salt and pepper to taste
1 ds Louisiana hot sauce
1 c Cooked rice

Stew squirrels and reserve broth. Remove meat from bones and put back into broth. Bring to a boil and add all ingredients except rice. Cook about 45 minutes, or until vegetables are tender. Add cooked rice. Serve hot.


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