Name: Squirrel Burgoo
Yield: Makes 4 Large Servings
Cuisine: United States
Ingredients: 1 bouquet garni: several parsley and thyme sprigs tied with a bay leaf to a celery rib; 2 large onions, chopped (about 3 cups); 4 cups peeled ripe tomatoes with their juice; salt, freshly ground black pepper, and cayenne pepper to taste; 2 tablespoons (⅛ cup) bacon grease; 4 squirrels, cleaned and quartered, or 4 squabs, 2 rabbits, or 8 quail unbleached (all-purpose) flour for dusting; 2 cups fresh or frozen Sieva beans, butter beans, or baby limas; 4 large potatoes, peeled and cut into large chunks; 1 gallon water; 4 cups fresh corn kernels

Preparation info

Makes
4
Large Servings

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Southerners in general are a proud lot. Sandlappers in particular are accused of being excessively so. Charlestonians claim so many cultural “firsts” in America that chauvinism here is endemic. Much to the chagrin of Kentuckians, we even claim the first jockey club and racetrack; some swear the julep is ours as well. I’ve never heard the burgoo claimed in Charleston, but both Brunswick County, Virginia, and Brunswick, Georgia, claim it under their own name. Squirrel is traditional in both t