Brunswick Stew with Squirrel

Brunswick stew is one of the great Southern small game traditions. Both Virginia and Georgia claim to have invented it, but the one thing everyone agrees on is that it was originally made with squirrel. The sweet, tomato-based broth with lima beans, corn, and potatoes is thick and hearty — somewhere between a stew and a thick soup. It feeds a crowd, freezes well, and gets better every time you reheat it.

Ingredients

• 4-6 squirrels, cleaned and left whole
• 6 cups water
• 1 large yellow onion, diced
• 3 medium potatoes, peeled and cubed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) lima beans, drained
• 2 cups corn kernels (frozen or cut from the cob)
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp liquid smoke (optional)
• Hot sauce to taste

Instructions

• Place the whole squirrels in a large pot and cover with 6 cups of water. Bring to a boil, then reduce to a simmer. Cook for 1 to 1.5 hours until the meat falls off the bones.
• Remove the squirrels and let cool. Pull all meat from the bones and shred into small pieces. Reserve the cooking broth in the pot.
• Add the onion and potatoes to the broth. Simmer for 15 minutes until the potatoes start to soften.
• Add the crushed tomatoes, lima beans, corn, ketchup, vinegar, Worcestershire, brown sugar, salt, pepper, cayenne, and liquid smoke.
• Return the shredded squirrel meat to the pot. Stir well.
• Simmer uncovered for 1 to 1.5 hours, stirring occasionally, until the stew thickens and the potatoes break down slightly, naturally thickening the broth.
• Adjust seasoning with salt, pepper, and hot sauce. Serve in bowls with cornbread on the side.

Tips

Let the potatoes break down. As they simmer, some of the potato cubes will dissolve into the broth, creating a natural thickener. This is by design — don't add a separate thickener.

The sweet-tangy balance is key. The ketchup, brown sugar, and vinegar create a flavor profile similar to barbecue sauce. Taste as you go and adjust — more vinegar for tang, more sugar for sweetness.

This is a big-batch recipe. Brunswick stew freezes beautifully. Make the full recipe and freeze in quart containers for easy meals later.