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SQUIRREL MULLIGAN STEW

3 squirrels, skinned and quartered
Water
2 T onion flakes
Bell pepper, diced
Pepper to taste
1 t. garlic powder
1-15 oz. can tomato sauce
1 can cream of mushroom soup
2 cups Minute Rice
Tabasco sauce--optional to taste

Place squirrels in enough water to cover. Add onion, bell pepper and garlic powder. Cook over medium heat until squirrel is tender. Remove meat from bones and return meat to broth. Add tomato sauce, soup and rice. Simmer, stirring occasionally until rice is done.