One of the great things about Brinswick Stew is that you don't have to limit yourself to squirrel, but to keep this receipe on topic you must use a muzzleloading rifle to harvest the squirrel for the optimum in taste.
About four squirrels (or one large can of chicken)
two onions chopped
one clove of garlic chopped
two tablespoons of oil
Sautee the quartered squirrels in a large dutch oven in the oil with the onions and garlic.
When the squirrel is lightly browned add the following:
1 Can of corn - whole kernel
1 can of lima beans
1 can of diced tomatoes
1 teaspoon of Worchester sauce
salt and pepper to taste.
Optional
Two potatoes
water as necessary to keep covered.
simmer in the dutch oven until the squirrel falls off the bone. You can remove the squirrel and take out the bones.
Great when served with warm corn bread.
I often make Brunswick Stew over a fire at rendezvous.
Good eatin'
Mike/MO
Carl if it's an old one, I usually parboil it til tender.
Throw a bay leaf in the water.Legs,front and rear,back and the tenderloin(that's the meaty area between back and rear legs) and the head if you want.After boiling put the pcs in a cast iron skillet.Fry in hot oil till crisp covering is formed,and then I like to put a cup of water in it and turn down the heat and let it simmer til the water cooks off.
Get the squirrel out and now the best part.Stir a 1/4 cup of flour into the hot grease. Stir ,stir,stir. Then stir in a couple cups of milk.Stir till it thickens.You should have had the biscuits baking during this process.Mmmm ! No finer fair anywhere.Hmmm,squirrel season is still in here.
Gotta go.
Tim