Squirrel Brunswick Stew Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
10 each: Squirrels, disjointed
2 lbs: Lima beans,
2 cup: Corn,
1 cup: Celery, diced
1 lbs: Bacon, diced
Salt and pepper to taste,
5 lbs: Potatoes, diced
1/4 cup: Worcestershire sauce,
2 quart: Tomatoes,
Flour,
3 lbs: Onions, diced
Directions:
Place the squirrels in a large kettle; add water to half cover.
Bring to a boil. Cover and simmer until squirrels are tender. Cool.
Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients;
cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer
30 minutes longer.
_To Market, To Market_ Junior League of Owensboro, Kentucky ISBN
0-9611770-0-4 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95
Source from luhu.jp
Bring to a boil. Cover and simmer until squirrels are tender. Cool.
Remove squirrels from stock and remove meat from bones.
Place squirrel meat back into stock and add next nine ingredients;
cook two hours.
Thicken stew with a small amount of flour mixed with water; simmer
30 minutes longer.
_To Market, To Market_ Junior League of Owensboro, Kentucky ISBN
0-9611770-0-4 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-24-95
Source from luhu.jp