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Brunswick Stew (Squirrel)

4 tablespoons Bacon fat
2 Onions - (2 to 3) -- sliced very thin
1 Garlic clove -- finely chopped
2 Squirrels - (2 to 3)
1 1/2 teaspoons Salt
1 tablespoon Freshly-ground black pepper
1 teaspoon Rosemary or thyme
2 cups Chicken or veal stock
1 Bay leaf
1/2 cup Madeira
1 tablespoon Worcestershire sauce
3/4 cup Peeled, seeded, chopped tomatoes
1 cup Freshly-shelled lima beans (or use frozen limas)
1 cup Whole-kernel corn (or corn cut from the ear)
1 cup Cut okra
Buttered crumbs
Chopped parsley

Heat the bacon fat in a heavy skillet. Add the onions and garlic, and cook till soft but not browned. Transfer to a braising pan.

In a plastic bag, combine the flour, salt, pepper, and rosemary or thyme, and shake the squirrel pieces in this mixture. Brown the squirrel in the skillet, and when it is nicely colored, transfer to the braising pan.

Add the broth, bay leaf, Madeira, and Worcestershire sauce to the skillet, rinse it well, and pour into the braising pan. Cover, and simmer the mixture 35 minutes.

Remove the cover, add the tomatoes and other vegetables, and simmer until the squirrel is tender and the vegetables are cooked. Correct the seasoning, adding more Madeira if it seems necessary. Add the buttered crumbs and parsley and cook another 15 minutes.

Serve the stew with baked potatoes or sweet potatoes, relishes and a good salad.

This recipe yields 4 servings.

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