Squirrel Brunswick Stew
Posted: January 26th, 2010, 9:39 am
This time of year with duck season ending I always take a couple of treerat hunting trips into the swamp so I can make a big pot of Brunswick Stew.
I substitute squirrel where most people use chicken. You can even serve it to people without letting them know there is rodent involved and they never know. Or tell them for fun -- your choice.
This makes a fairly large batch. It will feed about 10-12 people. Of course its all roughly approximate so there is room for variation in amounts of ingredients.
1) Cooked meat from 6 squirrels - I pressure cook em till fall-off-bone tender, easier to pick the meat off.
2) 1 lb hamburger cooked/chopped
3) 1 lb hot ground pork or venison sausage cooked
4) 3 cans diced tomatoes, including juice
5) 3 cans baby limas, including juice
6) 2 cans kernal corn, including juice
7) Boiled small-cubed potatoes - I use 3 large baking idahos (if you are letting simmer a long time this can go in raw but I am always in a hurry.)
1 whole regular size bottle of bar-b-q sauce
9) 1/3 cup of worstershire (or more to taste)
10) 1/2 to 1 tsp pepper, same amount salt
11) A little water if too thick, but the canned veggies usually have enough water.
12) A little hot sauce for more zing, but for me the above gives just right "bite"
Bring to good boil, simmer for an hour at least to mingle flavors. Leftovers are even better than 1st time.
I substitute squirrel where most people use chicken. You can even serve it to people without letting them know there is rodent involved and they never know. Or tell them for fun -- your choice.
This makes a fairly large batch. It will feed about 10-12 people. Of course its all roughly approximate so there is room for variation in amounts of ingredients.
1) Cooked meat from 6 squirrels - I pressure cook em till fall-off-bone tender, easier to pick the meat off.
2) 1 lb hamburger cooked/chopped
3) 1 lb hot ground pork or venison sausage cooked
4) 3 cans diced tomatoes, including juice
5) 3 cans baby limas, including juice
6) 2 cans kernal corn, including juice
7) Boiled small-cubed potatoes - I use 3 large baking idahos (if you are letting simmer a long time this can go in raw but I am always in a hurry.)
1 whole regular size bottle of bar-b-q sauce9) 1/3 cup of worstershire (or more to taste)
10) 1/2 to 1 tsp pepper, same amount salt
11) A little water if too thick, but the canned veggies usually have enough water.
12) A little hot sauce for more zing, but for me the above gives just right "bite"
Bring to good boil, simmer for an hour at least to mingle flavors. Leftovers are even better than 1st time.
Feeds 10 to 12 people, huh, Blindhog? Got any left? 