I tried Colonial Williamsburg Brunswick stew back years ago when we used to do the family va action there most years . And in the last five or so years I’ve wanted to try making it . I did last year using pheasant thighs as the meat source . But I’d wanted to try the supposedly original protein ingredients meaning rabbits and or squirrels . So I pulled the single rabbit I had and four squirrels and started them in a boil . After they came to a boil I let the simmer about two hours then removed the pieces and added the vegetable ingredients . While they simmered I pulled the meat from the bone and then added the meat along with seasoning and a couple scoops of flour for thickening . Tommorrow we’ll see what the shop vultures have to say
