This is the real Brunswick stew. Try it, then make it with a bit of sherry and a bag of frozen mixed vegetables for convenience's sake.
Place the squirrel pieces in a large pot and fill with chicken broth. Bring to a boil, reduce heat, and simmer for about 60 to 75 minutes or until meat begins to fall off the bone. Set meat aside to cool, then debone.
Skim fat off the top of the broth. Add meat, bacon, onion, potatoes, lima beans, corn, tomatoes, brown sugar, and Worcestershire sauce to broth. Bring to a boil, reduce heat, and simmer for 30 minutes, until vegetables are tender. Season to taste with salt and pepper.
This famous stew originated in Brunswick County, Virginia, in 1828. Comprising squirrel, onion, potatoes, lima beans, and corn, it is equally good with rabbit.
Serves 6 to 8
3 squirrels, cut up
6 cups chicken broth
2 strips bacon, diced
1 onion, chopped
2 potatoes, peeled and chopped
2 cups baby lima beans
2 cups corn kernels
1 (28-ounce) can whole tomatoes, drained
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Salt and pepper to taste