Recipe of the Week: Brunswick Stew

I'm heading south to St. Simon's Island in a couple of weeks for our annual vacation at the beach. St. Simon's is located across the intercoastal waterway from Brunswick Georgia and is the place where the first pot of Brunswick Stew was brewed (Virginia's claim notwithstanding).

Anyway, since squirrel season will be upon us shortly after I return home (September 3 - January 31 here in Virginia), I thought I would post this classic recipe.


Since your limited to 6 tree rats a day in Virginia, the recipe is designed to feed 6. If you save up your squirrels, or go out with some friends, you can cook up a whole lot more. Just increase (or decrease) the ingredients accordingly. Also, as is the case with most of my recipes, feel free to adjust the seasoning. These are all about taste, and use what tastes best to you. Finally, if your so inclined, feel free to add some rabbit too (or use chicken if you can't find any squirrel). Here's a good step by step photo guide to cleaning a squirrel - only thing I would add is rubber gloves.

4 squirrels
1 tablespoon salt
2 minced yellow onions
3 cups lima beans
4 cups of corn (kernels - can be frozen)
1 pounds of cubed salt pork,
6 potatoes, cubed
3 teaspoon pepper
3 teaspoons sugar
8 cups sliced tomatoes
1/2 pound butter
2 slices lemon
flour
1 tablespoon tabasco (can increase depending on your heat threshold)


Cut squirrel into pieces. Add the salt to 8 quarts water and bring to boil and then add onion, beans, corn, pork, potatoes, pepper and squirrel pieces.

Cover tightly and simmer slowly for 2 hours over medium low heat.

Add sugar and tomatoes, and simmer 1 hour more.

Cut butter into 1inch square cubes and roll in the flour

Add butter ten minutes before removing from the stove.

Bring to a boil tabasco and salt or pepper if needed.

Pour into tureen and garnish with lemon. Serves 6.

Enjoy and happy hunting.