Ingredients
- 4-5 lbs. meat
- Diced bacon, fried and fat reserved
- 3 onions, sliced
- Salt and pepper to taste
- Water or Stock to cover
- 3 or 4 potatoes, peeled and diced
- 2 qts. tomatoes, drained
- 1/4 - 1/2 tsp cayenne pepper
- Liberal sprinkling of thyme
- 2 cups lima beans (fresh or frozen)
- 2 cups corn (fresh or frozen)
- 2 cups okra (fresh or frozen)
Directions
The original recipe calls for squirrel only, but a combination of squirrel, rabbit, woodchuck or pheasant can be used with equally delicious results - even chicken.
Brown meat and onions in hot bacon fat in Dutch oven. Season with salt and pepper, add water or stock to cover the meat and simmer until tender. Remove meat from bones, return to liquid, add potatoes, tomatoes, cayenne and thyme. Cook slowly for 1/2 hr. Add veggies and cook until all is tender. Adjust seasonings before serving
Brunswick Stew is usually served in soup plates, since it has the consistency of a thick soup. However, if you prefer, you may thicken with the addition of a bit of roux or some fine dry bread crumbs. Corn bread is the traditional accompaniment.
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Submitted 6/13/05.
Source: Game Cookbook
Submitted By: Patricia Edmister
pated@aeneas.net
Brunswick Stew