Gray or fox squirrel slow-stewed with vegetables until fall-off-the-bone tender. The original Brunswick stew protein before chicken replaced it.
Brunswick stew — Georgia's and Virginia's competing claim — was originally squirrel stew. Black cooks in both states made it with gray squirrel, corn, and butter beans before chicken became the commercial substitute in the mid-20th century. Black Appalachian communities in Virginia and West Virginia hunted squirrel well into the postwar era as a primary cold-season protein.
Squirrel is an exceptionally lean red meat — comparable macros to rabbit, with a richer iron and zinc profile closer to venison. Wild squirrel carries no added hormones, no antibiotics, no processing sodium. Iron bioavailability from heme sources benefits Black women with higher rates of iron-deficiency anemia.
Skin and section squirrel into quarters. Brown in cast iron with onion, celery, and garlic. Add water or stock to cover, bay leaves, black pepper, and thyme. Simmer low, covered, 2-3 hours until meat releases from bone. Add diced potato, tomato, and lima beans in the last 40 minutes. Season at the end.
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