Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    rabbits
  16      ounces        lima/butter beans -- can
   4                    squirrels
   2      cans          tomatoes
   2      pounds        venison
   1      can           okra
   4                    onions -- diced and sautéed
   2      tablespoons   Worcestershire sauce
   4                    potatoes -- diced
   2                    bay leaves
   8      cups          broth -- (from parboil)
   2      teaspoons     salt
     1/2  cup           butter
   1      teaspoon      peppercorns
   8      ounces        cream style corn
   1      teaspoon      red pepper -- dried

Preparation:

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of Tabasco can be substituted for the red pepper. Modify ingredients according to availability.