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[Cannikin]

CLASSIC BRUNSWICK STEW

Prep Time:
Varies

3 squirrels -
about 1 pound dressed and cut into 6 serving pieces each. Dutch Oven
Sauté Pan
Flour for dredging
6 slices of bacon
2 large yellow onion, chopped
2 tablespoons garlic, chopped
1 cup diced plum tomatoes
6 cups chicken stock
2 cups dry white wine
2 bay leaves
1 cup diced red potatoes
1/2 pound young okra
1 cup fresh corn kernels
1 cup fresh lima or baby butter beans

1/2 cup diced, peeled turnip

11/2 teaspoons minced fresh rosemary

4 tablespoons butter, cut into several pieces

salt and freshly ground pepper to taste
Directions
Dredge squirrel pieces in flour and shake off the excess
In a Dutch oven, fry bacon until crispy and then remove it to a paper towel, leaving the drippings
Add the squirrel in batches to avoid crowding
Brown evenly on all sides than set aside
Put onion, garlic and tomatoes in the pot and sauté until onion is softened and starting to turn
golden
Add stock, wine, bay leaves and squirrel pieces and bring to a slow simmer
Cook uncovered until the meat is tender and falling off the bone but still intact
For young grey squirrels this may take 1 hour; for older squirrels may need two
Remove the squirrel pieces, than pull meat from the bones
Skim any fat from liquid, then return the meat to the pot along with potatoes, okra, corn, beans, turnips and rosemary
Simmer until the potatoes and turnips are tender, 7 to 9 minutes
Crumble bacon and stir it into the stew
Add the butter pieces, stir until melted, and season with salt and pepper
Serve immediately