Brunswick Stew With Quail Recipe

• 8 x Quail* -- dressed & split
• 3 x Squirrels -- dressed & Quartered Flour
• 6 Tbsp. Butter
• 1 c. Minced Scallions
• 4 med Potatoes -- thinly sliced
• 2 c. Lima Beans
• 3 c. Okra -- sliced across
• 1 c. Canned Tomatoes
• 1 x Bay Leaf
• 2 Tbsp. Minced Parsley
• 1 1/2 tsp Salt
• 2 c. Fresh Corn Kernels -- **see Note

1. * May substitute 1/2 chicken.
2. **Add in corn during last 10 min.
3. Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water.
4. Simmer for 1 1/2 hrs.
5. Then add in the rest of the ingredients, except the corn, and sufficient water to again cover.
6. Simmer till the vegetables are tender, stirring often to prevent sticking to the bottom.
7. Add in the corn and simmer 10 min more.
8. Serve in a flat soup plate.
9. and Food Folklore) A

squirrels, butter, scallions, potatoes, beans, tomatoes, bay leaf, parsley, salt, fresh corn

Taken from cookeatshare.com/recipes/brunswick-stew-with-quail-94196 (may not work)