Brunswick Squirrel Stew

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For those who think they don’t like squirrel, this is the recipe to use. Squirrel is richer than rabbit and slightly sweet, it creates a nice tender flavorful stew.



  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ to ½ teaspoon pepper
  • 3 squirrels, cut up
  • 2 slices bacon, cut up
  • 2 tablespoons butter or margarine
  • 5 cups water 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 1 tablespoon packed brown sugar
  • 2 medium potatoes
  • 1 package (10 ounces) frozen lima beans
  • 1 cup fresh or frozen whole-kernel corn
  • 3 tablespoons all-purpose flour, optional
  • 3 tablespoons cold water, optional



In large plastic food-storage bag, combine ¼ cup flour, the salt, and pepper; shake to mix. Add squirrel pieces; shake to coat. Set aside. In Dutch oven, combine bacon and butter. Heat over medium heat until butter melts. Add squirrel pieces; brown on all sides. Fry in two batches if necessary. Add 5 cups water, the tomatoes, onion, and brown sugar. Heat to boiling. Reduce heat; cover. Simmer until squirrel pieces are tender, 1½ to 2 hours, stirring occasionally.

Remove squirrel pieces; set aside to cool slightly. Cut potatoes into ½-inch cubes. Remove squirrel meat from bones; discard bones. Add squirrel meat, potatoes, beans, and corn to Dutch oven. Heat to boiling. Reduce heat; cover. Simmer until potatoes are tender, 25 to 35 minutes. If stew is thinner than desired, blend 3 tablespoons flour and 3 tablespoons cold water in small bowl. Add to stew, stirring constantly. Heat to boiling. Cook over medium heat, stirring constantly, until thickened and bubbly.

Yield: 6 to 8 servings

Time: 2 hours

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