KAMPFIRE KOOKIN’ WILD THANGS

BRUNSWICK STEW
2 to 4 squirrels (cleaned and cut into quarters)
4 quarts of water
1 medium onion chopped
1 tbsp. salt
2 cups lima beans (or canned butter beans will do)
6 ears of corn (use equivalent amount of canned corn if necessary)
1/2 lb. ham hocks or ham pieces
6 potatoes cut 1/8ths
1 tsp. pepper
2 tsp. sugar
4 cups sliced tomatoes (substitute canned)
1/4 lb. butter
Flour
A couple of chicken legs (if you have them or use wings, or backs)
1 rib of celery (chopped)
I’ve even thrown in leftover hamburger patties and steak
Add the salt to the water and bring to a boil. Add squirrel pieces, onion, beans, corn, ham hocks, potatoes, chicken legs, celery, and pepper.
Cover and simmer for 2 hours.
Add sugar and tomatoes and simmer for one more hour.
Ten minutes before serving, cut butter into walnut-sized pieces, roll in flour, and add to the stew. Bring to a boil and add salt and pepper as needed.
Remove as many bones as possible from the stew before serving.