When you think of eating squirrel, well, you may ‘squirrel’ a bit! Classic brunswick stew is always a crowd pleaser but adding squirrel really makes it fun! Since squirrel is so similar to chicken in texture and taste, you can’t even tell the difference! Put all those days squirrel hunting to good use and whip up a big pot of brunswick stew! Everyone will enjoy it!
Serves: 6
Ingredients
| Amount | Ingredient |
|---|---|
| 6 tablespoon | Butter |
| 1-½ cup | Diced onions |
| 2 cloves | Minced garlic |
| 1-½ cup | Lima beans |
| 2 cup | Corn kernels |
| 32 oz. | Chicken stock |
| 2 can | Diced tomatoes |
| 1-½ cup | BBQ sauce |
| 3 teaspoon | Worcestershire sauce |
| 0.4 cup | Brown sugar |
| 3 teaspoon | Seasoning salt |
| 2 teaspoon | Black pepper |
| 3 teaspoon | Hot sauce |
| 2 teaspoon | Cayenne pepper |
| ½ cup | Parsley |
| 2 cup | Cooked pulled or shredded Squirrel meat |
How to Prepare
In a large dutch oven, melt the butter on medium heat and add onions and garlic, stirring until translucent. After about 5 minutes, add the lima beans, corn, diced tomatoes, and chicken stock and bring to a boil. Once the vegetables have cooked through, add the BBQ sauce, brown sugar, worcestershire sauce, spices, and cooked meat. Mix together and cover. Let cook on low-medium for at least 1 hour. Add parsley for garnish and serve (even better with a side of cornbread).
This is also an easy crockpot meal! Add all ingredients, stir and cover. Low, 6 hours and high, 4 hours.