The last time Blue Brigade was in the frying pan to provide a recipe, they went with one of Commander Reedus’ personal favorite dishes, macaroni and cheese. This time Blue Brigade is going true ‘squirrel-slinging redneck style’ –and if anyone can come up with a nifty little tune to accompany this there could be a prize involved.
All jokes aside this is a handy, easy recipe for a hearty meal on the go that can be tailored to reflect individual tastes and the environment you’re in when the time comes to make this stew.
1 squirrel, butchered, skinned and cut up
flour salt and pepper, to taste
2 1/2 tablespoons butter
7 cups water 1 teaspoon thyme
1 cup corn
3 potatoes, cubed
1/4 teaspoon cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice (or a bushel of fresh tomatoes, cut up)
1 – Roll the squirrel pieces in flour, salt, and pepper.
2 – Brown in butter. Remove from pot.
3 – Add water to pot and bring to a boil.
4 – Add squirrel and all other ingredients (with the exception of the tomatoes) to the boiling water, cover, and simmer for 1-1/2 to 2 hours.
4 – Add the tomatoes and continue to simmer another hour.