Best Sneaky Use of Squirrel in a Soup

Sean Brock’s Seminole Soup

Staff Pick

When Sean Brock adapted Sarah Rutledge’s 1847 recipe for “Seminole Soup” and served it at the Charleston Wine + Food Festival Ultimate Critics Dinner, he waited until all the guests had finished off their small cups before mischievously revealing the key ingredients in the hearty broth: pine tree tops and firm, white squirrel meat. It was the best squirrel we ate all year.
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