Either 1 chicken with skin, cup up; 1 skinned squirrel or rabbit; or goat meat or wild game
1 large diced onion
4 tablespoons Italian flat parsley flakes
1 teaspoon rosemary
1 teaspoon sage
8 ounces tomato paste
8 ounces water
OPTIONAL ADDS TO CHICKEN STEW
1 pound mild Italian sausage links, cut into 1-ich pieces
2 or 3 potatoes, cubed
1 can or half-package frozen peas
1/2 cup copped mushrooms
In large stew pot, saute onion in butter.
Add parsley flakes, rosemary and sage.
Add meat and simmer until almost done.
Stir in tomato paste and water.
If making chicken stew, add optional ingredients.
Cook until meat is tender and potatoes are done.
Add more water if needed.
Serve over fresh, warm polenta.
