I love this recipe! I made some a couple of weekends ago.
Squirrel Brunswick Stew (Brunswick stew originated with squirrels))
10 squirrels in pieces
2 cups of corn
1 lb of bacon diced up
5 lbs of potatoes
2 qts of tomatoes
3 lbs of onions diced up
2 lbs of lima Beans
1 cup of celery diced up
salt, pepper
1/4 cup of Worcestershire sauce
crushed up crackers (saltines)
I halved this recipe, and it made a big batch for my family, with leftovers.
Cook the bacon first, and remove from the pot.
Saute the onions in the bacon fat that is left in the pot, then remove.
Put the squirrels in the pot, and barely cover with water. Simmer. Remove the squirrels when tender, and pull the meat from the bones. Keep the stock water.
Now dump everything together in the stock, and cook. Cook for ~ 2 hours. I put the bacon pieces in when the stew was about done and ready to be served. If you want to thicken it, use some crushed up saltine crackers instead of flour. It only takes a few crackers, and thickens up the stew almost instantly. It is way better than using raw flour.
Break out the biscuits or cornbread!
