Put the Squirrel back in Brunswick! ©

While sitting on the patio watching the squirrels scurry about and playing tag, I had a conversation with my mother (she's 80) and asked if she ever ate squirrel as a child.
She said yes, squirrel, rabbit and once they had opossum for Thanksgiving.
She doesn't remember much about the rabbit or squirrel, I guess it was more ordinary fare for them.
But the opossum for Thanksgiving... that she remembers. She was old enough to turn up her nose at the idea until she tasted it, said it was very good. Mother said it tasted... no, not like chicken, but like a pork roast.

According to my mother, grandmother was a horrible cook, so she may have had better memories if it weren't for Grandmother Bristow's horrific kitchen abilities. (between you and me, mother takes after grandmother)

Mother said she thought it was called Brunswick Stew. I Googled it and sure enough she was right, they also call it "Virginia ambrosia"

Here's one story:
The original Brunswick Stew, according to Brunswick County historians, was created in 1828 by black chef, "Uncle" Jimmy Matthews. As the story goes, Dr. Creed Haskins, a member of the Virginia State Legislature for a number of years, took several friends on a hunting expedition. While the group hunted, Uncle Jimmy, Dr. Haskin's camp cook, hunted squirrel for the evening meal. Matthews slowly stewed the squirrels with butter, onions, stale bread and seasoning in a large iron pot.

I find the whole thing very interesting. Fascinating how far removed from our roots we have become. Today a squirrel is a visual pet, an ornament, a cute little bushy tailed amusement. It seems weird or backwoods and even barbaric to consider eating one.

I'm reconsidering that notion, I'm interested in trying a traditional pot of Brunswick Stew, with squirrel.


Here a good sounding recipe, but they wimp-out and use chicken.

Georgia-style Brunswick stew

Ingredients:

* 2 pounds chicken or pork, or a combination, cooked and diced (if you can get squirrel use it)
* 1/2 teaspoon ground black pepper
* 1 teaspoon hot sauce, or to taste
* 2 tablespoons Worcestershire sauce
* 1 chopped onion
* 3 to 4 tablespoons bacon drippings
* 1/2 cup barbecue sauce, your favorite
* 1 1/2 cups ketchup
* 2 to 3 cups diced potatoes, cooked
* 3 cans (15 to 16 ounces each) cream-style corn

Preparation:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired.


© Dove
Put the squirrel back in Brunswick!