Traditional Brunswick stew is made with small game, namely squirrel or opossum.
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 3-4 Servings
Author: Ashley Adamant
Ingredients
2-3squirrels
2cupsstock
4tbspbacon fat
2-3onionssliced very thin
1garlic clovefinely chopped
1 1/2tspsalt
1TbspWorcestershire sauce
1tsppepper
1tsprosemary
1tspthyme
1bay leaf
1/2cupMadeira
3/4cuptomatoespeeled, seeded and chopped
1cuplima beansor other broad bean
1cupcorn
1cupcut okraoptional - I couldn't get any
bread crumbs
chopped parsley
Instructions
Place whole squirrels in a dutch oven with 2 cups stock. Braise the squirrel meat, covered for about 30 minutes until tender.
Remove the squirrels and stock to a separate container to cool. Debone the squirrels when they're cool enough to handle, and add the meat into the stock. Reserve it all for adding back into the dutch oven later.
Add 4 tablespoons of bacon drippings to the empty dutch oven, and fry the onions until browned.
Add in chopped garlic and fry for another minute.
Pour the stock and squirrel meat into the hot dutch oven to deglaze the pan.
Add in all the remaining ingredients including spices and vegetables. Cover and simmer for about 30 minutes.
At this point, serve immediately or add a few handfuls of fresh breadcrumbs to help thicken the soup a bit, along with fresh parsley if desired. If adding breadcrumbs, simmer for another 10 minutes before serving.