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”
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:
• Peppered Antelope Roast Recipe
• Grilled Deer Loin Recipe with Brown Sugar Glaze
• Cornbread Casserole Recipe with Doves
• Roast Duck Recipe with Pineapple
• 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.
