Brunswick stew #2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Squirrels (quartered) |
| 2 | teaspoons | Salt |
| 1 | cup | Canned Tomatos * |
| 2 | eaches | Small Onions, sliced thin |
| 4 | eaches | Potatoes, sliced |
| 1 | each | 16 oz can Green Lima Beans |
| 1 | tablespoon | Sugar |
| 1 | each | 8 oz Can Whole-Kernal Corn |
| 4 | tablespoons | Butter |
| 1 | x | Salt |
| 1 | x | Pepper |
| ½ | cup | Sherry |
Directions
* Or 1 can Tomato soup
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Place quartered squirrels in a large cooking pot with 2 teaspoons salt, and cover with water. Simmer over low heat 1½ hours, or until meat can be easily removed from the bone. Cut meat into bite-sized pieces. Return squirrel meat to the cooking pot and add tomatoes, onion, potatoes, Lima beans, and sugar. Salt and pepper to taste. Cook over medium low heat until potatoes are tender. Add sherry, corn and butter and simmer gently for 5 minutes.
From "The Wild Gourmet"
Submitted By LAWRENCE KELLIE On 01-03-95