Rustic Squirrel Brunswick Stew in a Cast Iron Dutch Oven
In the world of hunting, there’s often an allure to pursuing big game like deer or elk. But sometimes, the most rewarding and adventurous experiences can be found in the pursuit of smaller, more elusive prey. Enter squirrel hunting—an outdoor endeavor that combines stealth, marksmanship, and the promise of a truly unique culinary adventure.
Southern Comfort in a Pot
There’s something inherently comforting about a hearty Southern stew, and when it’s made with tender squirrel meat, tomatoes, lima beans, and corn, you’re in for a real treat. This rustic Squirrel Brunswick Stew, cooked in a cast iron Dutch oven, embodies the flavors and traditions of the American South. Grab your apron, your trusty Dutch oven, and let’s get cooking!
- 2-3 squirrels, cleaned and cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 2 cups lima beans (fresh or frozen)
- 2 cups fresh or frozen corn kernels
- 2 cups chicken broth
- 1/2 cup barbecue sauce (your favorite brand)
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- Hot sauce (optional, for some heat)
- Chopped fresh parsley or scallions for garnish
- Prepare the Squirrel:
- Rinse the squirrel pieces thoroughly under cold water and pat them dry with paper towels. If you’re not familiar with cleaning squirrels, you may want to ask for assistance or look up a tutorial online.
- Sear the Squirrel:
- Heat the vegetable oil in your cast iron Dutch oven over medium-high heat.
- Season the squirrel pieces with salt and pepper.
- Once the oil is hot, add the squirrel pieces and sear them until they’re browned on all sides. This should take about 5-7 minutes. Remove them from the pot and set them aside.
- Sauté the Aromatics:
- In the same Dutch oven, add the chopped onions and garlic. Sauté them until they become translucent and fragrant, about 3-4 minutes.
- Combine Ingredients:
- Return the seared squirrel to the Dutch oven with the sautéed onions and garlic.
- Add the diced tomatoes, lima beans, corn kernels, chicken broth, barbecue sauce, ketchup, and Worcestershire sauce. Stir everything together.
- Simmer and Stew:
- Bring the mixture to a boil, then reduce the heat to low and cover the Dutch oven with its lid.
- Allow the stew to simmer gently for about 1.5 to 2 hours, or until the squirrel meat becomes tender and falls off the bones. Stir occasionally to prevent sticking and burning. If the stew gets too thick, you can add more chicken broth to reach your desired consistency.
- Season and Serve:
- Taste the stew and adjust the seasoning with more salt, pepper, or hot sauce as desired.
- Once the squirrel meat is tender and the flavors have melded together, your rustic Squirrel Brunswick Stew is ready to be served.
- Garnish and Enjoy:
- Ladle the stew into bowls, garnish with chopped fresh parsley or scallions, and serve it with crusty bread or cornbread for an authentic Southern experience.
This Squirrel Brunswick Stew is a true Southern classic that’ll warm your heart and your belly. Enjoy the rich flavors and unique taste of squirrel in this comforting, rustic dish.
For those who seek adventure beyond the ordinary, squirrel hunting beckons. It’s a chance to sharpen your skills, immerse yourself in the beauty of the woods, and savor the fruits of your labor in the form of a hearty, rustic meal. Whether you’re a seasoned hunter or someone looking to try something new, consider the thrill of squirrel hunting—a unique journey that combines the art of woodcraft and the joys of woodland gastronomy.
So, the next time you find yourself in the woods, take a moment to appreciate the smaller wonders of nature. A squirrel hunt might just lead you to a culinary adventure that connects you with tradition, nature, and the joy of discovery.