KrisB
Ten Pointer
This is my paired down version of Hank Shaw's Brunswick stew recipe in Pheasant, Quail, Cottontail: Small Game and Upland Birds from Field to Feast. I just used fewer ingredients than all the stuff he called for. No substitutes, except carrots in place of celery (we didn't have any and I'm not a celery fan anyway) and some cherry tomatoes instead of a can of crushed tomatoes. Followed the recipe as written. Here is my version:
Ingredients:
About 5 Appalachian squirrels
Homemade chicken stock, plus water ("God's stock")
Half of a chopped up big onion
Chopped carrots
3 spoonfulls of garlic
A package of little cherry tomatoes
5 or 6 chopped golden potatoes
1 stick of unsalted butter
Directions:
I left the squirrels as whole carcasses as I cooked them: I melted the stick of butter in a Dutch oven, then browned the squirrel meat in it. Took the meat out and fried the onions and carrots in the butter until the onions were soft, stirring every now and then. Threw some garlic in and put the meat back in and let them cook a couple minutes. Then put in the tomatoes and chicken stock. Added water until the liquid covered the squirrel meat. Turned the heat down to a simmer and let it sit on the stove about 2.5 hours since the chicken stock was cold when I added it. Mr. Shaw said to simmer it for 2 hours. Then, at the end, I added the potatoes and let them cook for 35 minutes. Then it was done!
And it is delicious! I fixed it last night for supper and now I have plenty of stew for the next few days. Wish I could share it with y'all. It's great!
Ingredients:
About 5 Appalachian squirrels
Homemade chicken stock, plus water ("God's stock")
Half of a chopped up big onion
Chopped carrots
3 spoonfulls of garlic
A package of little cherry tomatoes
5 or 6 chopped golden potatoes
1 stick of unsalted butter
Directions:
I left the squirrels as whole carcasses as I cooked them: I melted the stick of butter in a Dutch oven, then browned the squirrel meat in it. Took the meat out and fried the onions and carrots in the butter until the onions were soft, stirring every now and then. Threw some garlic in and put the meat back in and let them cook a couple minutes. Then put in the tomatoes and chicken stock. Added water until the liquid covered the squirrel meat. Turned the heat down to a simmer and let it sit on the stove about 2.5 hours since the chicken stock was cold when I added it. Mr. Shaw said to simmer it for 2 hours. Then, at the end, I added the potatoes and let them cook for 35 minutes. Then it was done!
And it is delicious! I fixed it last night for supper and now I have plenty of stew for the next few days. Wish I could share it with y'all. It's great!
Last edited: