Squirrel Brunswick Stew: A Tasty Adventure

Brunswick stew is a traditional Southern dish, which was originally made with squirrel meat. The exact origin of the stew is disputed, with Virginia and Georgia both claiming its creation. However, it may have originated even earlier in Braunschweig, Germany.

Today, it is more common to substitute squirrel meat with chicken, as it is not typically sold in grocery stores. The recipe also includes vegetables such as lima beans, corn, and okra, and is usually served with cornbread.

Browning the squirrel

Firstly, you'll want to cut your squirrel meat into serving pieces or cubes of around 1/2-inch in size. This will ensure even cooking and make it easier to eat later on. Then, in a large bowl, mix together flour, salt, and pepper. The exact measurements may vary depending on your taste preferences, but a good starting point is 1 cup of flour, 1 tablespoon of kosher salt, and 1/2 teaspoon of freshly ground pepper. You can always adjust the seasoning later if needed. Coat the squirrel meat thoroughly with this flour mixture.

Next, heat some oil in a large Dutch oven or pot over medium heat. You want the oil to be nice and hot, almost smoking. Olive oil works well for this. Once the oil is hot enough, carefully add the squirrel meat in batches. You don't want to crowd the pan, so cook the meat in smaller batches to ensure even browning. Sauté the meat until it is nicely browned on all sides. Then, remove the meat from the pot and set it aside.

At this point, you can add your diced vegetables to the pot. Celery, onions, bell peppers, carrots, and garlic are all great options. You may need to add a little more oil to the pot for sautéing the vegetables. Cook the vegetables over medium heat until they are translucent and softened. Don't forget to season the vegetables with salt and pepper!

Once your vegetables are cooked, you can return the browned squirrel meat to the pot, along with the remaining ingredients for your Brunswick Stew. These may include corn, tomatoes, potatoes, beans, stock, herbs, and any other vegetables or seasonings you wish to add. Bring the mixture to a boil, then reduce the heat and let it simmer for around 30-40 minutes, or until the meat is tender and falling off the bone.

Remember, these are just general guidelines, and you can adjust the ingredients and cooking times to suit your taste preferences and the specific recipe you are following.

Making the stew

Firstly, you'll need to prepare your squirrel meat. You'll need 3-4 squirrels, which should be dressed and cut into 1/2-inch cubes. Coat the meat in a mixture of flour, salt and pepper. You can then brown the meat in batches in a Dutch oven with some olive oil.

Next, add diced celery, onion, bell pepper, carrot and garlic to the pot. You can add more olive oil if needed and cook until the vegetables are translucent.

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

Finally, add a squeeze of lemon juice and serve with cornbread.

There are many variations on this recipe, with some people choosing to add in other meats such as chicken, rabbit or pork, and others choosing to add different vegetables such as lima beans, butter beans or sweet potato. Some recipes also include barbecue sauce, brown sugar, Worcestershire sauce or spices.

Adding vegetables

Brunswick stew is a tomato-based stew that traditionally uses squirrel meat, but can also be made with chicken, rabbit, or opossum. The stew also includes a variety of vegetables, such as:

• Corn
• Lima beans (or broad beans)
• Okra
• Potatoes
• Onions
• Garlic
• Celery
• Bell peppers
• Carrots
• Turnips

Some recipes also include additional ingredients such as barbecue sauce, brown sugar, Worcestershire sauce, and spices. The vegetables are typically cooked in a large Dutch oven or pot, along with the meat, and simmered until tender.

• Start by heating some butter or olive oil in a large Dutch oven or pot over medium heat.
• Add diced onions and garlic to the pot and cook until they become translucent. This should take around 3-5 minutes.
• At this point, you can also add other aromatic vegetables such as diced celery, bell peppers, and carrots. Cook these vegetables together until they are softened.
• Next, add your choice of starchy vegetables. This could include diced potatoes, turnips, or even sweet potatoes. Cook these for a few minutes before adding the remaining ingredients.
• Now, add the tomatoes. You can use canned diced tomatoes or fresh, peeled, and chopped tomatoes. You can also add tomato puree for a thicker consistency.
• Follow this with your choice of beans. Lima beans or butter beans are traditional, but you can also use other types of broad beans.
• Add the corn kernels. Fresh or frozen corn will work equally well.
• If using okra, add it at this stage. Okra is optional but adds a unique texture to the stew.
• Continue to cook the vegetables together with the meat, adding chicken or vegetable stock as needed to prevent them from drying out.
• Finally, season the stew with salt, pepper, and any desired spices or herbs. You can also add barbecue sauce, brown sugar, or Worcestershire sauce for additional flavour.
• Simmer the stew for at least 30 minutes to allow the flavours to meld.

Remember, Brunswick stew is a versatile dish, and you can adjust the vegetables and seasonings to your taste. Feel free to experiment with different combinations and quantities to find your perfect stew!

Adding meat

Brunswick stew is traditionally made with squirrel meat, but it can also be made with other types of meat such as chicken, rabbit, opossum, beef, or pork. If you are using squirrel, you will need 3-4 squirrels, dressed and cut into 1/2-inch cubes. You can also use a combination of meats, such as squirrel and chicken, to add more flavour to the dish.

To prepare the squirrel meat, start by mixing flour, salt, and pepper in a large bowl. Place the squirrel cubes in the bowl and coat them thoroughly with the flour mixture. In a large Dutch oven, heat olive oil until almost smoking. Sauté the squirrel in batches and set it aside.

If you are using other types of meat, such as chicken or rabbit, you can shred or chop the cooked meat into bite-sized pieces. For beef or pork, you can cut it into serving pieces or use leftover pulled pork.

Once you have prepared the meat, add it to the Dutch oven with the other ingredients. Bring the mixture to a boil and then lower it to a simmer. Cook the stew for at least one hour, or until the meat is tender and fully cooked.

You can also add barbecue sauce, brown sugar, Worcestershire sauce, and spices to enhance the flavour of the stew. It is best to add these ingredients towards the end of the cooking process and adjust the seasonings to taste.

Serving suggestions

Brunswick stew is a hearty and versatile dish that can be served in a variety of ways to cater to different tastes and occasions. Here are some serving suggestions to make the most of your squirrel Brunswick stew:

As a Hearty Stew

The traditional way to serve Brunswick stew is as a comforting bowl of hearty stew. This dish is perfect for cold winter days or as a satisfying meal after a long day of squirrel hunting. Serve it with a side of cornbread or biscuits to soak up all the delicious flavours. For an extra indulgent touch, add a pat of butter to the cornbread. You could also offer other Southern-style sides such as fried okra, hushpuppies, or sautéed spinach.

As a Filling for Potato Skins

If you find yourself with leftover Brunswick stew, it can be transformed into a delicious filling for potato skins. Simply stuff baked potato skins with the stew and top with cheese before baking until melted and bubbly. This makes for a great game-day snack or party appetiser.

Over Eggs

For a unique and hearty breakfast or brunch option, serve your Brunswick stew over eggs. The rich and spicy stew pairs surprisingly well with a fried or poached egg, creating a satisfying and flavourful start to the day.

With Pasta, Grains, or Rice

Brunswick stew can also be served with pasta, grains, or rice. Simply toss the stew with your chosen carbohydrate for a filling and flavourful meal. This is a great way to stretch the stew to feed a larger crowd or to create a more substantial dish.

As a Squirrel Pot Pie

For a fun twist, you can use your Brunswick stew as a filling for a squirrel pot pie. Simply top the stew with a rich pastry crust, brush with beaten egg yolk and cream, and bake until the crust is golden and the stew is bubbling. This elevated presentation is perfect for a special occasion or when you want to impress your guests.

With Salads or Pickles

Brunswick stew also pairs well with lighter sides such as a crisp salad or tangy pickles. For a summer barbecue or picnic, serve the stew alongside a classic potato salad, a crisp green salad, or some crunchy dill pickles. This will balance out the richness of the stew and provide a refreshing contrast.

No matter which serving suggestion you choose, Brunswick stew is a delicious and versatile dish that is sure to impress. Get creative and adapt the recipe to your own tastes, adding your favourite spices, vegetables, or meats. Enjoy the process of cooking this traditional dish and savour the flavours of small-game meat and garden-fresh vegetables.

Frequently asked questions