Colonial Williamsburg Brunswick Stew

[Dean Romig]

Originally Posted by Mike Koneski

My "wife" makes a killer pot pie.

Shouldn't that be My Co-editor?





.

[Mike of the Mountain]

Originally Posted by Dean Romig

Shouldn't that be My Co-editor?





.

That would be correct sir!!! 😂😂

[Mike of the Mountain]

Originally Posted by Andrew Sacco

Last line, I said "BEFORE I COVERED IT" Of course there are TWO crusts I think it would be bad without it.

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’.

[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 : )

[Milton C Starr]

Craig what shot size are you using for squirrels, #4s are my favorite as they pass through leaves/tree branches better than when I used 7.5s.

[mobirdhunter]

I've been skinning squirrels by the "de-pantsing" method since I was Pop's squirrel holder at age 6. Pop was methodical, but fast, and had great disdain for any hair that might stick to the skinned squirrel.

I always used #4 shot and a .410 for squirrels, but Pop liked his J. C. Higgins (the Ted Williams model) auto .22. He liked short hollow points, and only would shoot if he could get a head shot. As his "squirrel dog," my job was to create movement on the other side of the tree so the squirrel would present him a shot. He always mounted a high powered rifle scope on his .22 rifle. I was always mystified, as a 6-year old often is, by Pop's ability to see squirrels hiding in the tops of trees, and marveled when, finally, the small sound of the shot came and the squirrel fell from the top of the tree. I still love the sound of the short .22.

If our bird hunting ever dries up completely, I'll turn back to squirrels. We have lots of them here in Missouri, and the season runs from the end of May to the middle of February...and I've never seen another squirrel hunter here in North Missouri.

Elaine has agreed to make real (a.k.a. Virginia) Brunswick Stew for us this winter after the bird season is over. I will leave out the disgusting butter (lima) beans, however.