Sat, 23 Feb 2013 18:48:04 EST
Squirrel stew is a meal unto itself and about as American as you can get. The key ingredient of course is squirrel, which gives you a good reason to go out and do a little winter squirrel hunting. An old time favorite created down south is called “Brunswick Stew” and it is a recipe that makes my taste buds water thinking about it.
Ingredients (for about 10 servings):
4 large onions, diced up.
5tbsp. Bacon fat
6 to 8 squirrels (parboiled and de-boned)
6 cups of water
One 28 oz can diced tomatoes
1 cup of sherry
2 tsp. Worcestershire sauce
Two 10 oz packages of frozen lima beans
2 cups frozen corn kernels
2 tsp. red pepper flakes
1 cup seasoned bread crumbs
4 tbsp. Melted butter
Salt and pepper to taste
(These directions recommend using a Dutch oven). Fry the onions in the bacon fat and remove them. Without draining the fat add the squirrel meat and cook until browned. Add the water, tomatoes, sherry and Worcestershire sauce. Simmer partially covered for 30 minutes and then add the lima beans and corn, and simmer another 30 minutes. Add salt and pepper, sprinkle in the bread crumbs and drizzle butter over the top, and stir. Cook uncovered for 15 minutes. It is said that Brunswick Stew is ready to eat when a wooden stirring spoon will stand straight up in the pot.
This recipe is from Field & Stream’s “The Total Outdoorsman Manual” that covers 374 necessary skills you need for camping, fishing, and hunting. It is available at bookstores (I purchased mine at Barnes & Noble) and makes for a very good read by the fireplace on cold, winter evenings.
- Tom Lounsbury
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