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Squirrel Brunswick Stew Recipe

Author Photo
By Staff

Small game is most tender with moist, slow-cooking methods, like this Squirrel Brunswick Stew Recipe.

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This hearty Squirrel Brunswick Stew Recipe is comfort food done right. Serve with cornbread for a filling winter meal. Photo courtesy Voyageur Press
  • 3 hr 30 min

    DURATION

  • 3 hr

    COOK TIME

  • 30 min

    PREP TIME

  • 8 servings

    SERVINGS

    Ingredients

  • • 1/4 cup all-purpose flour
  • • 1 teaspoon salt
  • • 1/4 to 1/2 teaspoon pepper
  • • 3 squirrels, cut up
  • • 2 slices bacon, cut up
  • • 2 tablespoons margarine or butter
  • • 5 cups water
  • • 1 can (28 ounces) whole tomatoes, drained
  • • 1 medium onion, chopped
  • • 1 tablespoon packed brown sugar
  • • 2 medium potatoes
  • • 1 package (10 ounces) frozen lima beans
  • • 1 cup fresh or frozen whole kernel corn
  • • 3 tablespoons all-purpose flour, optional
  • • 3 tablespoons cold water, optional

Directions

  • 1. In large plastic food-storage bag, combine 1/4 cup flour, the salt and pepper; shake to mix.
  • 2. Add squirrel pieces; shake to coat. Set aside.
  • 3. In Dutch oven, combine bacon and butter. Heat over medium heat until butter melts.
  • 4. Add squirrel pieces; brown on all sides. Fry in two batches if necessary.
  • 5. Add 5 cups water, the tomatoes, onion, and brown sugar. Heat to boiling.
  • 6. Reduce heat; cover. Simmer until squirrel pieces are tender, 1-1/2 to 2 hours, stirring occasionally.
  • 7. Remove squirrel pieces; set aside to cool slightly.
  • 8. Cut potatoes into 1/2-inch cubes. Remove squirrel meat from bones; discard bones.
  • 9. Add squirrel meat, potatoes, beans, and corn to Dutch oven. Heat to boiling.
  • 10. Reduce heat; cover. Simmer until potatoes are tender, 25 to 35 minutes.
  • 11. If stew is thinner than desired, blend 3 tablespoons flour and 3 tablespoons cold water in small bowl. Add to stew, stirring constantly. Heat to boiling.
  • 12. Cook over medium heat, stirring constantly, until thickened and bubbly.

By Teresa Marrone
From “Dressing & Cooking Wild Game”

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“Dressing & Cooking Wild Game,” by Teresa Marrone, is a complete guide to field dressing and cooking great-tasting big game, small game, upland birds and waterfowl. Color photographs, step-by-step instructions, and nutritional information make this book essential to preparing meals as memorable as the hunts that made them possible.
Cover courtesy Voyageur Press

Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following recipe is from “Small Game: Recipes.”

More from Dressing & Cooking Wild Game:

How to Cook Wild Game Meat
Peppered Antelope Roast Recipe
Grilled Deer Loin Recipe with Brown Sugar Glaze
Cornbread Casserole Recipe with Doves
Roast Duck Recipe with Pineapple

Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.

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