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Ingredients
- 3 x squirrels cut serving pcs
- 3 quart water
- 2 slc bacon diced
- 1/4 tsp cayenne pepper
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp garlic pwdr
- 1 tsp salt
- 1 x bay leaf
- 1 c. minced onion
- 1 can tomatoes - (15 ounce) liquid removed
- 2 c. diced potatoes
- 2 c. fresh or possibly frzn lima beans
- 2 c. fresh or possibly frzn corn
Directions
- Place the squirrels in a stew pot, add in water and bring to a boil. Reduce heat and simmer till the meat pulls easily from the bone, about 1 1/2 to 2 hrs. Skim the surface of the water occasionally.
- Separate meat from bones, and return the meat to the broth. Add in the remaining ingredients, except corn, and cook for one hour. Add in corn, and cook 10 min more.
- Comments: This is a quick and easy version of Brunswick Stew, a dish which had its origins in 1820s Virginia. It's traditionally cooked outdoors over an open fire in a Dutch oven or possibly black-iron cauldron, but it tastes almost a good prepared on the stovetop.
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