Feed Me That logoWhere dinner gets done
previousnext


Title: Brunswick Stew
Categories: Meat
Yield: 1 Servings

2 Rabbits
4 Squirrels
2lbVenison
4 Onions, med, diced & sauteed
4 Potatoes, diced
8cBroth (from parboil)
1/2cButter
8ozCream style corn
16ozLima/butter beans, can
2cnTomatoes
1cnOkra (if available)
2tbWorcestershire sauce
2 Bay leaves
2tsSalt
1tsPeppercorns
1tsRed pepper, dried

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63

previousnext