Making Squirrel Brunswick stew:
5 or 6 squirrels, soaked for 3 days in brine and vinegar
boil until the meat falls off the bone. Pick all the meat off (beware of small bones). In a large pot, add 2 cartons of chicken stock, 2 bags sweet corn, 2 bags lima beans, 2 (or 3) bags of chopped onions, 4 or 5 diced potatoes (canned works fine), 2 cans fire roasted tomatoes, add sauces and spices as you desire. I added some frozen smoked BBQ I had left over to “MEAT IT UP” a little and add some smoke flavor. Cook for 4 hours. the longer, the better. This will make enough for a small Army, so freeze some for a snow day or a quick meat at the hunt club.
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