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Classic Brunswick Stew with Squirrel

Recipe by: Meghan Marchetti

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


6 tablespoonButter
1-½ cupDiced onions
2 clovesMinced garlic
1-½ cupLima beans
2 cupCorn kernels
32 oz.Chicken stock
2 canDiced tomatoes
1-½ cupBBQ sauce
3 teaspoonWorcestershire sauce
0.4 cupBrown sugar
3 teaspoonSeasoning salt
2 teaspoonBlack pepper
3 teaspoonHot sauce
2 teaspoonCayenne pepper
½ cupParsley
2 cupCooked 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.