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My introduction to Egyptian wheat, a tall growing grain sorghum, had nothing to do with squirrels. It was simply a supplemental plant for Quail Haven soybeans to run up. The main crop was the running soybeans as a warm season wildlife food plot. However, by early fall I was watching wild turkey going to great lengths to get to the Egyptian wheat seed heads, and more impressive were the number of squirrels coming out of the nearby woods to feed on the wheat seed.

During my long outdoor writing career I have been blessed by having hunted most American game animals. While I enjoy all of the hunts, I

Well managed Egyptian wheat plants produce a seed head that is abundant in seeds favored by squirrels, deer, wild turkey, quail, as well as a variety of song birds.

must admit I enjoy a good gray squirrel hunt with a rimfire rifle about as much as anything; and when I saw the number of squirrels coming to the Egyptian wheat I got excited. As it got closer to the time to plow under the summer crop and plant the fall/winter crop, I left several rows of Egyptian wheat near the woods. I enjoyed one of the best squirrel seasons in recent memory.

A food plot planted in Egyptian wheat that is located near woods is a squirrel hunters dream come true.

Egyptian wheat can be planted in spring after the danger of frost and throughout the summer. It takes approximately 110 days after emergence for seed heads to develop and mature. For wild turkey and quail it is best to mechanically knock down some of the plants. For squirrels that is not necessary as they will climb the stalks and fill up on the seed.

If you are going to broadcast a food plot with Egyptian wheat, apply at a rate of 25 pounds per acre. For planting in rows, the rate is 10 pounds per acre in rows with 36 inch spacing. Plant the seed about one inch deep and fertilize according to soil test.

By the time October rolls around the squirrels, especially if there is a poor mast crop, will have found your "squirrel plot" and will be beating a path to it. Find these paths and take a seat for some excellent hunting.

Once you have your limit, return to camp and prepare this historic squirrel Brunswick stew. You will be the most popular member of the camp.

This recipe is over 200 years old and was found in journals dating back to the 1700s. A Dr. Creed Haskins cooked the first stew in a cast iron Dutch oven in Brunswick, Virginia, thus its name; and it became a tradition at rifle matches, cockfights and political rallies. It was enjoyed by such historic characters as Patrick Henry and Alexander Hamilton.

To serve eight hungry hunters, cook the following in a 12-inch Dutch oven.

Ingredients:

2 squirrels, cut into pieces
4 cups water
2 potatoes, cut up
1 onion, cut up
1 can corn
1 cup lima beans
1 ½ tsp. salt

½ tsp. black pepper
1 can stewed tomatoes
1 tsp. sugar
½ cup butter
½ tsp. turmeric
½ cup vinegar
½ tsp. hot sauce

Method:

1. Combine squirrel, potatoes, onion, corn, lima beans, salt, pepper, and water.
2. Process the above in a food processor until it looks like Brunswick stew.
3. Cook in Dutch oven 30 minutes.
4. Add tomatoes, sugar, vinegar, turmeric, and hot sauce.
5. Cook 1 ½ - 2 hours on low heat.

Every hunting camp needs a remote food plot planted in Egyptian wheat, for those who enjoy squirrel hunting and for the eating pleasure of those who frequent the camp.

J. Wayne Fears is the editor of HUNTING CAMP JOURNAL magazine www. huntingcamp journal.com and has written a book entitled THE COMPLETE BOOK OF DUTCH OVEN COOKING.