Ha, found a recipe via the Google; I'll let you folks know how it turns
out. Metal content: gonna use a pellet gun 'n give 'em a sporting chance:


With a sharp knife, de-bone the little guys, but save the bones. Once
you have your pile of bones, put them in a 2 qt pan and boil them.
You will use this as your stock for your chili.

Chop up meat into fine pieces or grind.

2 lb. Chipmunk meat pieces 1 small yellow onion, chopped 1 small
green pepper, chopped 2 cans (16 oz. each) Dark Red Kidney Beans,
undrained 2 cans (16 oz. each) Pinto Beans, undrained 2 cans (16 oz.
each) Black Beans, undrained 1 can (14.5 oz.) diced tomatoes,
undrained 1 can (6 oz.) tomato paste 2 envelopes chili seasoning mix
1/2 tsp. Ground Cinnamon 1-1/4 cups Sour Cream

Use your broth you made from the bones to boil the meat in a large
sauce pot on low heat.

Make sure you do this slowly, use a slow cooker to make the meat
tender. Cook for about 3 hours on low heat. Then let it set for 30
minutes and skim off any fat.

Add onion and green pepper; cook until tender, bring up to a low boil
on medium heat, stirring frequently.

ADD all remaining ingredients except sour cream; mix well. Bring to
boil; cover. Reduce heat to medium-low; simmer 20 minutes, stirring
occasionally.

SPOON into soup bowls; top with sour cream


--
:3 )~

Mouse wrote:
Ha, found a recipe via the Google;

....
2 lb. Chipmunk meat pieces ...

What would that be ... a couple of dozen chipmunks? G

Bob

"Bob Engelhardt" wrote in message
...
Mouse wrote:
Ha, found a recipe via the Google;

...
2 lb. Chipmunk meat pieces ...

What would that be ... a couple of dozen chipmunks? G

Bob

I thought you'd handle them something like doves -- just open up the body
cavity with a horizontal slice with your pocket knife, slide your thumb
under the ribs, and pop the breast off. There can't be a lot more to eat
there.

--
Ed Huntress

P.S. It works fine with robins and purple finches, too. g