(In less sophisticated circles this is called Squirrel Stew – & the season is in.)
2 squirrels (skinned, gutted, quartered)
2 tsp. salt
#12 Dutch oven
1 (15 oz.) can lima beans
1 (10 oz.) can condensed tomato soup
1 (15 oz.) can whole kernel corn
1 onion (slice thin)
3 potatoes (slice thin)
1 tbsp. sugar
1/4 lbs. butter
salt and pepper to taste
Place squirrel pieces in the Dutch oven and cover with water. Add the salt and simmer until tender (about 1 and 1/2 hours). Remove squirrel from pot and de-bone the meat. Return meat to the broth in the pot and add the tomato soup, onion, potatoes, lima beans, sugar, salt, pepper, and cook until onion and potatoes are tender. Add corn and butter; cook an addition 5 to 10 minutes. I have been known to ‘s-t-r-e-t-c-h’ a pot of Brunswick stew by throwing in another squirrel, a chicken drumstick or two, a ham hock, some leftover green beans, some canned tomatoes, and maybe whatever else is loose or leftover in the refrigerator.
This basic stew should serve four but wait until after everyone has eaten before telling them what your Brunswick stew has in it. Some people don’t like to eat ‘tree rats’.