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

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