Brunswick Stew

[Ranger99]

I have a couple of fresh squirrels
and a chicken leg quarter in the
freezer, so I thought I'd try to make
some Brunswick stew.
It's not exactly a dish of this region,
so I'm working off of a recipe that
was given to me
2 squirrels
Some chicken and/or pork
Tomatoes
Whole kernel corn
Lima beans
Okra ( don't have any)
Salt and pepper
A piece of butter
Wooster- shire sauce

It's my understanding that in
the brunswick stew making regions
that it's fairly controversial about
the proper recipe and procedure
and the region of origin

Does anyone have a recipe that's
been in your family for generations?

[Ranger99]

I'll be making a pan of cornbread to
go with it too

[Mule 11]

Just remember the basics. Simmer never boil and you will eat like a king. I also add green beans instead of Lima but can’t see that being bad.

[Ranger99]

It wasn't too bad
I was surprised that the worcestershire
sauce didn't overpower everything.
Good flavor with the squirrel meat and
chicken mixed together.
I'd give it 2 thumbs up if it wasn't so
"soupy/brothy". I was about ready to
toss in some instant potatoes, but I
didn't want to change the intended flavor.
Might add some pasta noodles next
time. I'm just not much on soupy
watery broth, but I know a lot of folks are.
I like to drink the bean juice from a pot
of beans, but it's considerably thicker
kinda like melted ice cream.
The cornbread was great as it always is

[Mule 11]

Well. I don’t use Worcestershire. I also add potatoes diced about an hour before done and I like soup. If ya want it thicker like stew then just roll the meat in flower or corn starch and give it a quick browning not trying to cook it in the beginning.

[Buckskin]

Not having okra would make it a totally different meal.

[Mule 11]

To each their own. Okra. “I don’t like it. I don’t want it”

[Bob Riebe]

The Complicated History of Brunswick Stew

https://www.southernliving.com/food/bbq/brunswick-stew-history

...If anyone was cooking Brunswick stew in colonial Georgia, they left no record of it. There are plenty of written accounts, though, of a dish called Brunswick stew being cooked in Virginia prior to the Civil War. In 1849, the Alexandria Gazette described Brunswick stew as "a genuine South-side dish, composed of squirrels, chicken, a little bacon, and corn and tomatoes."

In 1855 the Petersburg Intelligencer explained the stew's origin, noting that "in the good old county of Brunswick" it was popular during the hot summers "to repair almost every Saturday to some spring, to spend half the day." For entertainment, the men would shoot squirrels and stew them "in a pot with a sufficient quantity of water . . . . over a slow fire. In due time were added tomatoes, corn, butter-beans, potatoes, with the requisite condiments of salt and Cayenne pepper...."

[Ranger99]

I'll be trying it with the okra
next time
The spice taste was a surprise.
I didn't expect the worcestershire
sauce to not overwhelm the
overall taste. It complemented
the taste like a condiment is
supposed to. There's so many
dishes people cook today where
a particular condiment is very
prominent instead of being a
part of the overall taste

[Ranger99]

I should also say that I ended up
adding a few macaroni noodles
to the stew to bulk it up.
Didn't alter the flavor