Traditional Brunswick Stew With Squirrel Cooked in the Dutch Oven

Join us for a Great Traditional recipe for a Southern Favorite. We cook a Brunswick Stew in the Dutch Oven like the old time recipe.
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[@nathanielbetteridge4978]

Ive made this with frog legs, home raised chickens, squirrel, and opossum and its always A+. Thanks for the vid!

[@TexasStyleCuisine]

great looking stew. I do love some squirrel Thanks for the shout out appreciate it and you using my rub.

[@jerradcampbell74]

Who else is watching this four years later as a refresher for this recipe? I'm planning on making this for my family this Easter in a 100 year old cast-iron cauldron over an open fire. Thank you mr. Backwoods for the muffin pan and for all you do, keep up the good work. 👍

[@randywatson8347]

Yeah squirrel cooking! That's really nice cooking.

[@mrjimmyv123]

I have found my Dutch oven mentor. This guy knows his shit. Gets right to it without all the theatrics. I’m in!

[@justalurkr]

Jim Van Vleck ...I favor the no drama demonstration method, too! All of the stuff on his channel looks both doable & delicious.

[@ramblingjerry]

Another great video! My wife bought me a 12 inch shallow Lodge Dutch oven for my birthday so I can prepare these recipes. Thanks for the education you are giving me.

[@Trav_Can]

Chicken of the trees!

[@caseyberning7789]

Need to try!!!!!

[@scotthenze5627]

We love to squirrel hunt and I am glad that u make dishes with them. I am going to try that dish for sure!

[@davidfoppe636]

Looks really good. I bet rabbit would be equally good in this recipe. I have always used the traditional chicken but I bet this is a great overall game bird recipe.

[@wonerable]

Right when I was getting ready to get offline, I see this posted!

[@BackwoodsGourmetChannel]

I was running late because of the race at Daytona.

[@davidlaughlin1894]

That’s looks awesome. It’s funny that you call squirrel “chicken if the tree”. Where my family is from they call iguana “ chicken if the tree” ! Thought you might enjoy that fun fact

[@BackwoodsGourmetChannel]

I would really like to try iguana one day.

[@mokerconer]

Man I love me some squirrel especially squirrel jerky mmm I'm loving some of these new vids I can relate

[@jasonblair1114]

Just wanted to let you know I received that Seminole Swamp Seasoning. Tasty! I’ve already tried it and it is an excellent addition to my spice cabinet. Can’t wait to try it on some seafood. Thanks very much, Backwoods Gourmet!

[@BackwoodsGourmetChannel]

When that runs out, you can order it direct at www.seminoleswampseasoning.com Let em' know where you heard about it.

[@jamesriddle7987]

Yummmm, I have had fried squirrel, and squirrel gumbo, and squirrel in gravy over rice or mashed potatoes. But never heard of Brunswick Stew! Lol.😉 Anyway it looks and sounds awesome! Thanks for the video.

[@cprpottsville]

Awesome. We have 5 squirrels in the freezer just looking for this recipe-without the lima beans. I don't think I can even handle having the flavor in the gravy.

[@BackwoodsGourmetChannel]

I'm not a lima fan either. Just leave em' out. Thanks for watching

[@paulrooster2108]

My G-Ma Sister , Aunt Sarah lived in Lumber City Georgia, Her Brunswick stew had wild hog , rabbit , Squirrel, a homemade BBQ Sauce , along with the taters , tomato ,Lima's , corn ,onion , garlic an such , it was very thick an rich , an of course cornbread , sometimes hoe cake bread , I have never ate anything that was as good . She also made a Red Slaw ( no mayo )

[@londellwatson7901]

That looks grate man

[@skippyjones2077]

Hey what’s going on Wes.... Hi I watched a lot of your videos and that seminal season must be really good because that’s all I see you use.... you do a great job cooking on cast iron and I’m just starting out on cast iron tired of non stick flakein ... Well thank you for sharing looks Awesome once again lol...☮️

[@jerradcampbell74]

Love it! I wouldn't change anything. :)

[@peterfransioli605]

I wouldn’t have fried the squirrel

[@jerradcampbell74]

@@peterfransioli605 why? Frying the squirrel adds flavor to the pan which is picked up by the rest of the process when cooking this dish. It's a classic French technique.

[@jmurphy68463]

Been eating this since the early 1970's.

[@stephencarter980]

That looked mighty fine. Fat Squirrels.YUM YUM FOR THE TUM TUM ! Thanks Back Woods.

[@tmarquez98]

Can you share your coleslaw recipe?

[@HerbalistMax]

Looks good, 'Wood! They may be a rats closest cousin, but they're tasty little rascals, aren't they? I'll have to try this recipe out next time I kill a half dozen or so...

[@martyphillips2175]

There is no links

[@BackwoodsGourmetChannel]

Up there now. I was in a rush to put this up

[@larrystephens7437]

I only thought I had a squirrel problem on the bird feeder. I just added a menu item. Bussey tail rat stew...

[@shadeau6]

You should rename your teaspoons... ...tablespoons🍲 😏😀🙄