Colonial Williamsburg Brunswick Stew

[Andy]

Originally Posted by Mike Koneski

Yes, you said two crusts. I was merely commenting on the need for two crusts. Some only use a top crust, some use a bottom, some use no crusts. Just sayin’.

Gotcha' Mike. I like Hank Shaw's cooking a LOT. His Ethiopian venison stew is just great. But I looked up your guy and he's amazing too, Mike Robinson, so I will have to start watching all his stuff. I love cooking wild game.

[6pt-Sika]

My mother loved buying cookbooks at auction sales . And being in Virginia a good many she acquire are for recipes from the Old South . She’s been gone now for thirteen years , but I started reading some of them twenty plus years ago especially those dealing with Cajun creole quisine . I also recently had an epiphany that just because it called for a specific domestic meat didn’t mean something similar in a game bird or animal couldn’t be used instead

[Mike of the Mountain]

Craig and Andy, try this for squirrel.....

https://youtu.be/qFitQn0W-Ns

[6pt-Sika]

Originally Posted by Mike Koneski

Craig and Andy, try this for squirrel.....

https://youtu.be/qFitQn0W-Ns

That’s pretty much the way my grandfather showed me to do it . And he could keep them perfectly hair free , where as I on the other was not so fortunate . My grandfather also would say cut the scent glands out from under the arm pits .

[Andy]

Originally Posted by Mike Koneski

Craig and Andy, try this for squirrel.....

https://youtu.be/qFitQn0W-Ns

I've seen this video before. Now gotta shoot a squirrel : )