Brunswick Stew: Squirrelly Mystery Solved

Brunswick stew is a traditional Southern dish that is said to have originated in either Virginia or Georgia. While the meat used in the dish varies, traditional recipes call for squirrel or other small game meat such as rabbit or opossum. In modern times, chicken or pork are more commonly used. The stew typically includes a variety of vegetables such as lima beans, corn, and okra, and is seasoned with barbecue sauce, brown sugar, and Worcestershire sauce.

The history of Brunswick stew

Native Americans are believed to have first started making stew from squirrels, groundhogs, and hominy, along with game meat such as bear and deer, boiled with fresh corn and squash. When European settlers arrived in the United States, Native Americans shared their foodways, teaching them how to grow corn and cook with local ingredients. As a result, many classic American dishes, including Brunswick stew, have Native American roots.

The first written reference to Brunswick stew is in a novel called "The Hidden Path," written in 1855, which mentions the dish without providing any details. The first official reference to Brunswick stew is attributed to Jimmy Matthews, a camp cook for a party of rich Virginians, in 1828. There is a plaque in Brunswick County, Virginia, commemorating this event. While the hunters were off hunting, Jimmy is said to have gone squirrel hunting and made a stew with the meat, along with stale bread, onions, and butter.

Over time, the recipe for Brunswick stew evolved, and by the late 1800s, a Georgia-style Brunswick stew emerged, which included leftover pulled pork barbecue or fresh barbecue, and sometimes barbecue sauce.

Today, Brunswick stew is a popular Southern dish, typically made with chicken, pork, or beef, and a variety of vegetables, including lima beans, corn, and okra. It is often served with cornbread and coleslaw and is considered a social stew, bringing people together at community events, family gatherings, and fundraisers.

How to cook squirrel for Brunswick stew

Brunswick stew is a traditional Southern recipe that is typically made with small game meats such as squirrel, rabbit, or opossum. The following is a guide on how to cook squirrel for this delicious and hearty dish.

Firstly, you will need to dress and cut the squirrels into 1/2-inch cubes. The number of squirrels you require may vary depending on their size, but aim for around 3-4 squirrels. Once the meat is prepared, create a flour mixture by combining flour, salt, and pepper in a large bowl. Coat the squirrel pieces thoroughly with this mixture.

Heat some olive oil or butter in a large Dutch oven until almost smoking. Sauté the squirrel meat in batches to avoid overcrowding the pan. Remove the meat and set it aside once it is browned.

In the same pot, add diced celery, onions, bell peppers, carrots, and garlic. Sauté these vegetables until they become translucent, adding more oil if needed. Season with additional salt and pepper.

Now, it's time to add the remaining ingredients to the pot, including corn, tomatoes, turnips, potatoes, rosemary, thyme, bay leaves, wine, okra, and chicken stock. Bring the mixture to a boil, then lower the heat and simmer for about 35 minutes. You can add extra water if the stew becomes too thick.

Finally, squeeze the juice of one lemon over the stew and serve it with cornbread for a true Southern experience. Enjoy your delicious and hearty Brunswick stew!

Other meats used in Brunswick stew

While squirrel is the traditional meat used in Brunswick stew, other meats are often used as substitutes. These include:

• Chicken
• Rabbit
• Opossum
• Beef
• Venison
• Duck
• Turkey
• Goose
• Pork
• Ham
• Bacon
• Salt pork

Vegetables used in Brunswick stew

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. The types of vegetables used in Brunswick stew vary, but commonly include:

• Corn
• Lima beans (or butter beans)
• Potatoes
• Onions
• Tomatoes
• Celery
• Okra

The exact origin of the stew is disputed, with both the city of Brunswick, Georgia, and Brunswick County, Virginia, claiming it was developed there. However, it may have originated earlier in the city of Braunschweig (English: Brunswick) in the Duchy of Brunswick-Lüneburg in today's northern Germany.

How to serve Brunswick stew

Brunswick stew is a hearty, comforting dish known for its rich flavours and thick consistency. It is often served with a side of cornbread, mashed potatoes, or a garden salad. Here are some ideas on how to serve Brunswick stew:

• Cornbread: Cornbread is a popular side dish to serve with Brunswick stew. Its slightly sweet and crumbly texture works great for soaking up the stew's flavorful juices. You can keep it simple or add jalapeños for a spicy kick or corn kernels for added texture.
• Mashed Potatoes: Mashed potatoes are a classic side dish that pairs well with Brunswick stew. The creamy texture of the potatoes complements the thick stew, creating a comforting and filling combination. To make your mashed potatoes stand out, consider adding a touch of garlic or shredded cheese.
• Green Beans: For a lighter and healthier side, green beans are a fantastic option. They add a fresh, crisp element to the meal, balancing out the heartiness of the stew. You can sauté them with garlic and butter or toss them with almonds for a crunchy twist.
• Bread: A crusty loaf of bread is perfect for dipping into the stew and soaking up all the delicious broth.
• Rice: Basmati rice, with its aromatic and slightly nutty flavour, is a great side dish. Its light and fluffy texture makes it an ideal canvas for the stew's robust flavours.
• Salad: A garden salad is a light and healthy option to balance out the richness of the stew. You can toss together a variety of greens, tomatoes, and cucumbers with your favourite dressing.
• Potato Wedges: Potato wedges are a heartier option that can be roasted with herbs and sea salt for a crispy, flavorful side. They are perfect for dipping into the stew and adding a satisfying crunch.
• Coleslaw: Coleslaw adds a cool and crisp element to balance the warmth of the stew. The tangy, creamy dressing and the crunch of fresh cabbage and carrots provide a refreshing contrast.

These are just a few ideas on how to serve Brunswick stew. You can also get creative and experiment with different side dishes that complement the stew's robust flavours and add a delightful contrast to your meal.

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