Recipe#6464

Title: Brunswick 04

From: paulhinr@mindspring.com (Paul Hinrichs) 
 Newsgroups: rec.food.preserving 
 Subject: Re: Actual squirrel recipes 
 Date: Fri, 03 Apr 1998 09:21:12 GMT 
 Message-ID: <6g2a62$hv1@camel15.mindspring.com> 

Older squirrels are just fine for this since they will be stewed.
 BRUNSWICK STEW
 1 3-pound chicken, cut into serving pieces
 1 or 2 squirrels, cut into serving pieces
 8 cups fresh or canned chicken broth (I make this
    from the leftover chicken parts, wing tips, neck and
    backbone, giblets, whatever - just simmer them 
    with selected herbs for an hour or two)
 Salt and pepper to taste
 1/4 cup uncooked bacon
 1 cup chopped onion
 2 cups peeled ripe tomates
 2 cups peeled, diced raw potatoes
 2 cups baby lima beans, preferable fresh
 2 cups of corn kernals
 1 tablespoon worcestershire sauce, or to taste
 2 tablespoons butter
 Lace the meat in a large kettle and add the broth. Bring to a boil
 and add the salt and pepper. Simmer until tender, about and hour,
 carefully skimming surface fat and foam. Remove meat from kettle, but
 let stock continue to boil to reduce slightly.
 After cooling, remove meat from bones and discard bones and skin.
 Return meat to kettle and add the bacon, onions, tomatoes,
 potatoes, and lima beans. Simmer for one hour, skimming as necessary
 to remove all excess fat. Stir frequently so stew does not stick.
 Add the corn and cook ten minutes longer. When done, stew should be
 a thickened mass. Stir in the worcestershire and butter. Serve piping
 hot.
 Yield: Six to eight servings