Squirrel Brunswick Stew

1. Multi-Protein Base:

   • Brown pork shoulder first for fat rendering
   • Foundation: Pork fat creates cooking medium
   • Color development: Brown all proteins thoroughly

2. Long Cooking Process:

   • Add squirrel and chicken, cover with water
   • Slow cooking: 2-3 hours until meat falls off bones
   • Meat picking: Remove all meat from bones

3. Vegetable Integration:

   • Add vegetables to rich cooking liquid
   • Layered cooking: Add vegetables by cooking time required
   • Consistency: Should be thick like porridge

4. Final Seasoning:

   • Balance sweet, sour, spicy elements
   • Traditional: Should be thick enough to eat with fork
   • Aging: Improves overnight, reheat gently

Regional Variations: Georgia version includes barbecue sauce Service: With cornbread, pickles, cold beer

International Fusion