Southern Squirrel Brunswick Stew
Southern Squirrel Brunswick Stew
Brimming with rich flavors and steeped in Southern tradition, this stew will surprise you with each spoonful and truly warm the soul! Originating in Brunswick County Virginia, Brunswick stew is a symphony of flavors, blending tender squirrel meat, succulent vegetables and aromatic spices. The secret lies in the slow-simmering process, allowing the ingredients to meld together to create a new favorite around the campfire or after a long day out in the field.
Ingredients
3 pounds squirrel meat, cut into serving pieces
1 large onion, chopped
2 quarts chicken broth
1 28-ounce can of crushed tomatoes
1 pound potatoes, cut into chunks
1 pound frozen baby lima beans (or fresh)
1 pound corn kernels, fresh or frozen
½ pound okra, sliced
⅓ cup fresh parsley, minced
¼ cup butter
2 Tablespoons Worcestershire sauce, or to taste
Carolina Cooker® hot sauce, to taste
Salt and Black pepper to taste
Directions
Step 01:
Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven.Bring this to a boil, and add the onion and salt to taste.
Step 02:
Add the squirrel and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 2 hours.
Step 03:
Pull the squirrel pieces out and remove the meat from the bones; discard the bones and set the meat aside to add back in later.
Step 04:
Add the tomatoes and the potatoes and simmer for 30 minutes.
Step 05:
Add the lima beans, corn, and okra and simmer until the vegetables are tender,about 30 minutes more.
Step 06:
Stir back in the squirrel meat along with minced parsley, butter, Worcestershire sauce, hot sauce,salt and black pepper to taste.
Step 07:
Serve hot and enjoy
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