Brunswick Stew With Squirrels Recipe
Ingredients
| 2 squirrels—or 3 or 4 lbs. fowl | ||
| Cold water | 1 Gallon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Okra | 2 Cup (16 tbs), sliced | |
| Lima beans | 2 Cup (16 tbs) | |
| Chopped tomatoes | 4 Cup (16 tbs), peeled | |
| Onions | 2 , sliced | |
| Potatoes | 4 , diced | |
| Corn | 4 Cup (16 tbs) | |
Directions
MAKING
1. In a crock pot or a Dutch oven, place the meat and cover with water and ass salt.
2. Slow cook for 2 ½ hours
3. Add the okra, beans tomatoes, onions and pepper to the meat and continue simmering for another 4 hours, adding water if required and stirring occasionally to prevent meat from sticking to the pan.
4. Add potatoes and corn to the stew 1 hour before serving time and simmer till tender.
SERVING
5. Serve the stew over wild rice or with bread.
1. In a crock pot or a Dutch oven, place the meat and cover with water and ass salt.
2. Slow cook for 2 ½ hours
3. Add the okra, beans tomatoes, onions and pepper to the meat and continue simmering for another 4 hours, adding water if required and stirring occasionally to prevent meat from sticking to the pan.
4. Add potatoes and corn to the stew 1 hour before serving time and simmer till tender.
SERVING
5. Serve the stew over wild rice or with bread.
Chef
