Post by drhenley on Nov 21, 2014 15:55:11 GMT -5
Here is a squirrel recipe that was handed down in the family. I got it from my grandmother. I have modifications that I'll give afterwards.
Old World Brunswick Stew
1 Large Crockpot
5 Squirrels
2 Large Potatoes
3 Medium Onions (Yellow)
2 Cans Tomato Sauce
3 Tablespoons Mustard
1 Med Bottle Worchestershire Sauce
4 Lemons
1 Garlic
Salt
Cayenne Pepper
Butterbeans
English Peas
Corn
NOTES:
This recipe is Mississippi Delta fox squirrels, which are HUGE. You'll need about 8 smaller squirrels like grey squirrels.
1 Garlic means ONE WHOLE GARLIC, not just one garlic clove.
Here are my modifications:
When the squirrels first start cooking, blood and fat form a scum on the surface. I skim this off which improves the flavor.
I only cook the squirrels until I can debone them. If you cook them until the meat is falling off the bone (as the recipe calls for) you get a lot of little bones like ribs that are nearly impossible to sort out.
I don't leave the lemons in the whole time, the lemon oil can be overpowering if you cook them completely. I think maybe the lemons she used were the thin skinned kind.
I add some more sources of heat, like tabasco, black pepper and white pepper.
I discovered that there is a secret ingredient not listed in the recipe. I found this out when I made a batch and it didn't quite taste right, so I called my grandmother and asked what was missing.
She said Ketchup!
I only add that if it tastes like something is missing, however, which is not very often.
Old World Brunswick Stew
1 Large Crockpot
5 Squirrels
2 Large Potatoes
3 Medium Onions (Yellow)
2 Cans Tomato Sauce
3 Tablespoons Mustard
1 Med Bottle Worchestershire Sauce
4 Lemons
1 Garlic
Salt
Cayenne Pepper
Butterbeans
English Peas
Corn
- Put Squirrels in Crockpot and cover with water, stew all day on "Low."
- Take a medium saucepan and dip off top of Broth from Crockpot and put in pan.
- Peel and cut up potatoes and onions, then boil them in the broth on medium heat on the stove.
- Take squirrels out of Crockpot and debone, pour out all but a cupful of broth.
- Add Squirrel meat and squeeze the lemons into pot with meat. NO SEEDS!
- Make sure all seeds are removed from lemons and put squeezed lemons into pot with potatoes.
- Add tomatoes sauce to pot with meat, and turn crockpot on "high."
- Peel garlic, chop it up and add to pot with potatoes.
- Put mustard and whole bottle of Worchestershire sauce with meat.
- Then add beans, peas, corn, etc. as desired. Cook potatoes etc. until potatoes and onions are totally stewed, remove lemons and pour contents into crockpot with meat.
- Stir it all up and cook on high heat for three hours or until butterbeans, peas and corn are done.
- Add cayenne pepper and salt to taste.
NOTES:
This recipe is Mississippi Delta fox squirrels, which are HUGE. You'll need about 8 smaller squirrels like grey squirrels.
1 Garlic means ONE WHOLE GARLIC, not just one garlic clove.
Here are my modifications:
When the squirrels first start cooking, blood and fat form a scum on the surface. I skim this off which improves the flavor.
I only cook the squirrels until I can debone them. If you cook them until the meat is falling off the bone (as the recipe calls for) you get a lot of little bones like ribs that are nearly impossible to sort out.
I don't leave the lemons in the whole time, the lemon oil can be overpowering if you cook them completely. I think maybe the lemons she used were the thin skinned kind.
I add some more sources of heat, like tabasco, black pepper and white pepper.
I discovered that there is a secret ingredient not listed in the recipe. I found this out when I made a batch and it didn't quite taste right, so I called my grandmother and asked what was missing.
She said Ketchup!
I only add that if it tastes like something is missing, however, which is not very often.