Squirrel Brunswick Stew

  • squirrel
  • pork (equalling amount of squirrel); chopped
  • 1/4 cup Shortening
  • 1/2 cup onions; chopped
  • 2 cups tomatoes; quartered
  • 2 cups lima beans
  • 1 cup hot water
  • cayenne; to taste
  • 3 cups corn
  • 2 spoons worcestershire sauce
  • bread crumbs; toasted

Skin the squirrel, cut the head off and remove the internal organs.

Cut into pieces and add to chopped pork of equal amounts and saute slowly until light brown in shortening.

Remove from the pan. Use the squirrel and pork fat to brown onions.

Place squirrel, pork and onions in a stewing pot and add tomatoes, lima beans, hot water & cayenne.

Simmer till squirrel and pork is just about tender and add corn, worcestershire sauce and toasted bread crumbs.

Simmer until completely tender.

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