This squirrel recipe from Stacy Harris for Brunswick stew makes for a delicious meal no matter the time of year.
As explained in a previous post on squirrel hunting, it's time to rethink these ubiquitous rodents. They're numerous, they have a mild taste and they're on pace with the cockroach to thrive in almost any environment.
Still, there's plenty of stigma about eating squirrels. Forget about that noise. One bite of this stew from Stacy Harris and you'll be convinced. It won't take the SHTF for you to start eating squirrels.
Ingredients: Brunswick Stew Recipe
3-4 squirrels (about 12 oz.) dressed and cut into ½ inch cubes
1 cup flour
2 tablespoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
½ cup olive oil
1 cup celery, diced
1 cup onion, diced
1 cup bell pepper, diced
1 cup carrots, diced
4 garlic cloves, minced
1 cup corn
1 pint homemade canned tomatoes or 1 14 oz. can of tomatoes
1/2 cup turnips, diced
1 cup Yukon gold potatoes, diced
2 teaspoons rosemary
1 teaspoon thyme
2 bay leaves
1 1/2 cups dry white wine
1 cup okra cut into 1/2–inch pieces
3 cups chicken stock
Lemon juice
Instructions: Brunswick Stew Recipe
In a large bowl, mix flour, 1 tablespoon salt, and ½ teaspoon pepper. Place squirrel in bowl with flour mixture and coat thoroughly.
In a large Dutch oven, heat olive oil until almost smoking. Sauté squirrel in batches. Remove squirrel and set aside.
Add celery, onions, bell pepper, carrots and garlic to the pot. Add more olive oil for sautéing if needed. Cook until vegetables are translucent over medium heat. Add remaining tablespoon of salt and 1/2 teaspoon pepper.
Add corn, tomatoes, turnips, Yukon gold potatoes, rosemary, thyme, bay leaves, wine, okra, chicken stock and squirrel meat to the pot. Bring mixture to a boil then lower to simmer for about 35 minutes. Add extra water if necessary. Squeeze the juice of one lemon over stew. Serve with cornbread.
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