In a large stock pot, place the chicken and squirrels adding enough water to cover the chicken and squirrels; bring to a boil with lid on pot and cook until meat easily falls off the bones.  Drain the chicken and squirrels and reserve 4 cups of stock.  Remove skin and bones from the chicken and de-bone the squirrels; shred and/or chop the meat.  Reserve one cup of squirrel broth.

Heat a couple tablespoons of extra virgin olive oil in a large skillet and sauté onions until tender and add the ground beef and ground pork and evenly brown.  Transfer the sautéed onions and browned meat mixture to the large stock pot and add balance of ingredients and bring to a boil and reduce heat to low and simmer two hours or until all vegetables are tender and adjust seasonings as needed.   If you want to can it, put in jars and place them in a boiling water bath for 1 1/2 hours.

Note: If using squirrels and they are old ones, it is best to pressure cook them for about 35 minutes otherwise it will take several hours to get those ole boys done enough for the meat to come off the bones. Also, you might want to use your own home made BBQ sauce instead of "store bought" and use one cup of the broth from the squirrels. 

Original 1800's recipe had squirrels in them but is optional.  Several states claim to be the originator of the Brunswick Stew.  Check this link out for additional information:  http://southernfood.about.com/od/foodhistory/a/aa980111.htm

This recipe is an adaptation of a recipe from Foxfire Books with my own additional ingredients; chicken broth, liquid smoke, cream style corn, BBQ sauce, squirrels and modifications to the assembly/cooking  procedures.  Also, I used venison loin strap sliced thin like a stir fry instead of ground beef since I had plenty of venison on hand. Substitute ground venison* for beef if desired. 

Recipe by Bill aka Mickey Porter 01-01-09.