Brunswick Stew

2 squirrels

2 pounds lean stew beef

2 pounds boned chicken

1 pound veal cubes, optional

1 very large onion, chopped

1 cup chopped celery

2 large cans tomatoes

1/2 cup catsup

1 (16 ounce) cans mixed vegetables

1 (16 ounce) can yellow or white corn

1 (16 ounce) can small butter beans

1 tablespoon Worcestershire sauce

2 teaspoons salt

1/2 teaspoon black pepper

3 tablespoons butter or margarine

1 cup diced white potatoes


1/4 cup chopped okra

1 teaspoon Texas Pete or other hot sauce

1/2 teaspoon hot dried red peppers

Boil squirrels until tender, let cool and remove all bones. Combine squirrel, beef, chicken and veal in a large stew pot and cover with water. Bring to a boil. Turn heat down and let water and meat stew gently. After 20 to 25 minutes add onion, celery, tomatoes, salt, pepper, Worcestershire sauce, hot sauce, okra and sugar. Continue to simmer, stirring occasionally. When meat begins to fall apart, add remaining ingredients, stir well, and continue to simmer and stir every 10 to 15 minutes until mixture reaches thick consistency of stew. Add more salt, pepper to taste if desired.

Copyright 1998-2014 Stephen Ricciardelli