Old-Fashioned Squirrel Stew Recipe - Cooking Index
Old-Fashioned Squirrel Stew Recipe - Cooking Index
This is a quick and easy version of Brunswick Stew, a dish that had its origins in 1820s Virginia. It's traditionally cooked outdoors over an open fire in a Dutch oven or black-iron cauldron, but it tastes almost a good prepared on the stovetop.
Courses: Main Course| 3 | Squirrels - cut serving pieces | |
| 3 | Water | |
| 2 | Bacon - diced | |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1 teaspoon | 5ml | Salt |
| 1 | Bay leaf | |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 1 | Tomatoes - (15 oz) - drained | |
| 2 cups | 292g / 10oz | Diced potatoes |
| 2 cups | 320g / 11oz | Fresh or frozen lima beans |
| 2 cups | 125g / 4.4oz | Fresh or frozen corn |
Place the squirrels in a stew pot, add water and bring to a boil. Reduce heat and simmer until the meat pulls easily from the bone, about 1 1/2 to 2 hours. Skim the surface of the water occasionally.
Separate meat from bones, and return the meat to the broth. Add the remaining ingredients, except corn, and cook for one hour. Add corn, and cook 10 minutes more.
This recipe yields ?? servings.
Source:
Arkansas Game and Fish Commission at http://www.agfc.com
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