Traditional Brunswick Stew with Squirrel,

🧑‍🍳 Instructions

1. Braise the squirrel: Place whole squirrels in a Dutch oven with stock. Cover and braise for 30 minutes until tender.
2. Debone: Let cool, then remove meat from bones. Reserve meat and stock.
3. Sauté aromatics: In the same pot, add bacon fat and sauté onions until browned. Add garlic and cook for 1 minute.
4. Deglaze: Return squirrel meat and stock to the pot to deglaze.
5. Simmer: Add remaining ingredients. Cover and simmer for 30 minutes.
6. Thicken (optional): Stir in breadcrumbs and simmer 10 more minutes. Garnish with parsley.

This stew is rustic, hearty, and deeply satisfying. You can find the full recipe on Practical Self Reliance.

Want to make it more accessible? Substitute dark meat chicken for squirrel—most folks won’t even notice the difference. Or go bold and serve it with cornbread and hot sauce for a true Appalachian feast.