Brunswick Stew II
- 3 dressed squirrels cut serving pieces
- 3 quarts water
- 1/4 cup diced bacon
- 1/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon cayenne
- 2 teaspoons salt
- 1 cup chopped onion
- 2 cans drained tomatoes
- 2 cups lima beans
- 2 cups diced potatoes
- 2 cups corn
Place squirrel in a large kettle with water. Bring to boil and simmer 2 hours or until meat is tender.
Remove meat from bones and return to liquid. Add bacon, pepper, cayenne, salt, onion, tomatoes, beans and potatoes. Cook one hour. Add corn and cook 10 minutes more.
This recipe yields 10 servings.