Brunswick Stew
from Brunswick County, Virginia
3 lbs Squirrel meat (can sub lamb or chicken, if you can't shoot straight)
1 Onion
4 Potatoes
4 Ears of Corn, shucked and cut off the cob
Salt and Pepper
6 Tomatoes, chopped
water
I a large Dutch oven, cook the squirrel meat until tender in two quarts of water. Take from the water and chop fine. Put back in the liquor, add the corn, cut from the cob, tomatoes, onion, and potatoes all chopped, salt and pepper to taste. Simmer two hours.
from Brunswick County, Virginia
3 lbs Squirrel meat (can sub lamb or chicken, if you can't shoot straight)
1 Onion
4 Potatoes
4 Ears of Corn, shucked and cut off the cob
Salt and Pepper
6 Tomatoes, chopped
water
I a large Dutch oven, cook the squirrel meat until tender in two quarts of water. Take from the water and chop fine. Put back in the liquor, add the corn, cut from the cob, tomatoes, onion, and potatoes all chopped, salt and pepper to taste. Simmer two hours.