Southern Staple Brunswick Stew—WITHOUT Skinning a Squirrel

We’re snowed in up to our keisters here in the Washington, D.C. area, dreaming of food to keep us warm. We’re in luck! It’s our last week celebrating stews, and new contributing Eater Debbie shares a tale of a certain “camp stew”, traditionally made with, well … squirrel. But trust her, it’s adaptable and there are plenty of ways to make it without having to skin our little furry friends. Of course, if you’re desperate, I’ve seen a few pudgy squirrels ’round these parts. Continue reading