- Five squirrels, skinned, field dressed and quartered
- 2 qts chicken stock
- 4 T. salt
- 4 tsp black pepper
- 2 tsp cayenne pepper
- 2 medium sized onions
- 3 medium sized potatoes
- 1 can corn
- 2 c. frozen or fresh lima beans
- 2 c. frozen or fresh okra
- 3-4 carrots
- 3-4 celery stalks
- 5 c. cherry/porter tomatoes
In a very large pot, first put squirrel meat in the broth adding enough water to cover the meat. Add salt, black pepper and cayenne pepper. Bring to a boil and then reduce heat so it is lightly boiling. Cook meat for about three to four hours, adding water as needed, until the meat falls off the bones.
Using a slotted spoon, remove meat from stock. Add vegetables to stock, all of them should be well diced. You can use any vegetable really, but NOT rice. Rice is never used in Brunswick stew.
Next, remove meat from bones (this can take a while) and then add meat back into pot. Add more salt to taste. Let simmer/lighthly boil, stirring fairly often (it will stick to the bottom of the pot) until vegetables are reduced to mush. Add water as needed. You can make this the day before you need it and reheat it on the stove.
This recipe is really, really good and based on one from a late 19th century cookbook. My husband does not like fried squirrel, but he did love this stew. The long cook time takes a lot of the gaminess out of meat. You might use this recipe for other game meats as well.