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CLASSIC BRUNSWICK STEW |
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Source:
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Courtesy of Indiana
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| Prep Time: |
Varies |
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Ingredients |
Utensils |
| 3 squirrels
- about 1 pound dressed and cut into 6 serving pieces each. |
Dutch Oven Sauté Pan |
| Flour for dredging | |
| 6 slices of bacon | |
| 2 large yellow onion, chopped | |
| 2 tablespoons garlic, chopped | |
| 1 cup diced plum tomatoes | |
| 6 cups chicken stock | |
| 2 cups dry white wine | |
| 2 bay leaves | |
| 1 cup diced red potatoes | |
| 1/2 pound young okra | |
| 1 cup fresh corn kernels | |
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1 cup fresh lima or baby butter beans |
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1/2 cup diced, peeled turnip |
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11/2 teaspoons minced fresh rosemary |
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4 tablespoons butter, cut into several pieces |
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| salt and freshly ground pepper to taste |
| Directions
Dredge squirrel pieces in flour and shake
off the excess
In a Dutch oven, fry bacon until crispy and
then remove it to a paper towel, leaving the drippings
Add the squirrel in batches to avoid crowding Brown evenly on all sides than set aside
Put onion, garlic and tomatoes in the pot
and sauté until onion is softened and starting to turn
golden Add stock, wine, bay leaves and squirrel pieces and bring to a slow simmer Cook uncovered until the meat is tender and falling off the bone but still intact For young grey squirrels this may take 1 hour; for older squirrels may need two Remove the squirrel pieces, than pull meat from the bones Skim any fat from liquid, then return the meat to the pot along with potatoes, okra, corn, beans, turnips and rosemary Simmer until the potatoes and turnips are tender, 7 to 9 minutes Crumble bacon and stir it into the stew Add the butter pieces, stir until melted, and season with salt and pepper Serve immediately |