Squirrel brunswick stew
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | eaches | Squirrels; disjointed |
| 2 | cups | Corn |
| 1 | pounds | Bacon; diced |
| 5 | pounds | Potatoes; diced |
| 2 | quarts | Tomatoes |
| 3 | pounds | Onions; diced |
| 2 | pounds | Lima beans |
| 1 | cup | Celery; diced |
| Salt and pepper to taste | ||
| ¼ | cup | Worcestershire sauce |
| Flour | ||
Directions
Place the squirrels in a large kettle; add water to half cover.
Bring to a boil. Cover and simmer until squirrels are tender. Cool.
Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients; cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer 30 minutes longer.
_To Market, To Market_ Junior League of Owensboro, Kentucky ISBN 0-9611770-0-4 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-24-95