Brunswick (Squirrel) Stew with Sautéed Oyster Caps

 

Ingredients:

4-6 Gray Squirrels

1 Mess of fresh Oyster Caps

2 cans of corn kernels

2 cans diced tomatoes

1 bag frozen okra

1 bag frozen Lima beans

1 onion diced

1 tsp Worcestershire sauce

Tabasco Sauce

1 tsp salt

1 tsp pepper

2 tsp thyme

4 tbsp butter

1/4 cup white wine

1 tbsp parsley

2 tbsp olive oil

3 cups water

 

Boil squirrel meat until thoroughly cooked. Debone meat. Dice Oyster caps into 1/2 " pieces. 

Sauté in butter along with thyme, parsley, and white wine. When wine cooks down add onions and olive oil. 

Sauté until onions are browned. 

Combine corn, tomatoes, okra, Lima beans, salt, pepper, and water into pot and let simmer on medium heat for 5-10 min..

Add meat, mushrooms & onions, Worcestershire, dash of Tabasco sauce. Let simmer for at least 10 min. on medium heat.

Serve and enjoy!