Deleted member 42
Many, many members have asked, so I'm going to provide the definitive answer: with a squashed gopher, you make gopher stew.
GOPHER STEW
6 lbs. gopher meat
1/4 lb. salt pork, cubed
3 Spanish onions, diced
5 stalks celery, diced
1 bell pepper, diced
3 (16 oz.) cans sliced tomatoes
10 c. water
2 datil peppers, whole
Salt and pepper to taste
3 potatoes, cubes
5 tbsp. brown flour (heat the flower, stirring gently, in a frying pan until all of it is lightly browned)
1/2 c. water
Thoroughly clean gopher meat, and drain off accumulated goo.
Render the salt pork in a good size iron pot.
Add meat and brown. Remove meat, drain on paper towels.
Add onions, celery and bell pepper to salt pork grease and saute until tender and slightly translucent.
Add tomatoes and a little water if needed and cook down to a pulp on low heat for about 2 hours.
Add gopher meat, 10 cups water and datil peppers and salt and pepper to taste.
Cook about 1 1/2 hours or until meat is tender.
Add potatoes the last 30 minutes of cooking.
Mix brown flour with water in a glass jar and shake vigorously.
Add Maker's Mark to taste; reserve large amounts for lubricating the cook.
Bring stew to a boil and thicken with flour mixture. Serve over rice
GOPHER STEW
6 lbs. gopher meat
1/4 lb. salt pork, cubed
3 Spanish onions, diced
5 stalks celery, diced
1 bell pepper, diced
3 (16 oz.) cans sliced tomatoes
10 c. water
2 datil peppers, whole
Salt and pepper to taste
3 potatoes, cubes
5 tbsp. brown flour (heat the flower, stirring gently, in a frying pan until all of it is lightly browned)
1/2 c. water
Thoroughly clean gopher meat, and drain off accumulated goo.
Render the salt pork in a good size iron pot.
Add meat and brown. Remove meat, drain on paper towels.
Add onions, celery and bell pepper to salt pork grease and saute until tender and slightly translucent.
Add tomatoes and a little water if needed and cook down to a pulp on low heat for about 2 hours.
Add gopher meat, 10 cups water and datil peppers and salt and pepper to taste.
Cook about 1 1/2 hours or until meat is tender.
Add potatoes the last 30 minutes of cooking.
Mix brown flour with water in a glass jar and shake vigorously.
Add Maker's Mark to taste; reserve large amounts for lubricating the cook.
Bring stew to a boil and thicken with flour mixture. Serve over rice