This is an amalgam of many recipes for Brunswick stew dating back to the 1870s. Generally speaking this is a Virginia version, not a Georgia version. My recipe is “deluxe” in that it has all the optional ingredients, but you can use whatever you have on hand, skipping what you don’t. Meats are variable, too.
Prep Time
30 mins
Ingredients
• 3 pounds squirrel meat, cut into serving pieces
• 1 large onion, chopped
• 2 quarts chicken broth
• 1 28- ounce can of crushed tomatoes
• Salt
• 2 cups diced tomato (optional)
• 1 pound potatoes, cut into chunks
• 1 pound frozen baby lima beans (or fresh)
• 1 pound corn kernels, fresh or frozen
• ½ pound okra, sliced (optional)
• 1/3 cup minced fresh parsley
• 1/4 cup butter
• ¼ cup Worcestershire sauce, or to taste
• Tabasco or other hot sauce, to taste
• Black pepper to taste
Instructions
1. Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven. Bring this to a boil, and add the onion and salt to taste. Add the squirrel or other meat and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 3 hours.
2. Fish out all the meats and remove the meat from the bones; this makes the stew a lot easier to eat. Discard the bones.
3. Add all the tomatoes and the potatoes and simmer for 30 minutes.
4. Add the beans, corn and okra and simmer for another 30 minutes.
5. Stir in the remaining ingredients until well combined. Tinker with seasonings and serve. Cornbread is a nice accompaniment.
Keep in mind that when using wild game, simmer times can vary a lot.
Chicken should only require maybe 90 minutes to fall off the bone.
Obviously most people won’t have access to squirrels. Use chicken or rabbit instead. Other options are leftover pork barbecue, country ribs, pork shoulder or a beef or venison shank. Duck or goose legs or turkey legs are other good choices.
• Feel free to play with your own version of the stew, using the guidelines in the article above.
• I personally like this stew a little spicy, so I add either cayenne powder or fresh hot chiles to the mix. There is historical precedent for this, if it makes you feel better.
• When in doubt, cook it longer. Brunswick stew should be thick.
Photos by Holly A. Heyser
