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| BRUNSWICK STEW | |
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1 c. bacon grease 4 to 5 onions 4 to 5 potatoes 3 lg. cans tomatoes 3 reg. size cans Lima beans 2 reg. size shoepeg corn 2 chickens, approx. 3 lb. each 2 squirrels 1/4 lb. butter Salt Black pepper Red pepper Sugar (opt.) Cook meat in pressure cooker 30 minutes at 12 to 15 pounds pressure. Bone. Save water from pressure cooker. Peel onions and thinly slice crosswise. Peel and dice potatoes. Put water from pressure cooker, bacon grease and onion in pot, cook until onions are done, add diced potatoes and cook until done. Add tomatoes, cook until they break down. Add Lima beans, cook until they start coming apart. Add meat. Add corn. Bring to a boil. Add butter. Add seasoning to taste. Remove from fire. The Secret of a Good Stew: Must be stirred continuously, otherwise stew will scorch and ruin flavor. Should be cooked in a round bottom cast iron kettle using a paddle or forked stick for stirring. | |
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recipe reviews #90458
Bob (Arizona) says:
Fantastic! I tried it without the squirrels and then again with the squirrels. WOW! What a difference! This is ten times better with the squirrels. Could not find any stores that sold squirrel, so I hunted for some in the wild. Trouble was, here in the desert southwest of Arizona, finding squirrels in the wild is about as rare as finding them in the meat departments of grocery stores.
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