Brunswick Stew II Recipe - Cooking Index
Brunswick Stew II Recipe - Cooking Index
| 3 | Dressed squirrels - cut serving pieces | |
| 3 x | Water | |
| 1/4 cup | Diced bacon | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 1/4 teaspoon | Cayenne | |
| 2 teaspoons | Salt | |
| 1 cup | Chopped onion | |
| 2 x | Drained tomatoes | |
| 2 cups | Lima beans | |
| 2 cups | Diced potatoes | |
| 2 cups | Corn |
Place squirrel in a large kettle with water. Bring to boil and simmer 2 hours or until meat is tender.
Remove meat from bones and return to liquid. Add bacon, pepper, cayenne, salt, onion, tomatoes, beans and potatoes. Cook one hour. Add corn and cook 10 minutes more.
This recipe yields 10 servings.
Source:
Arkansas Game and Fish Commission at http://www.agfc.com
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