Brunswick Stew Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 each: Rabbits,
4 each: Squirrels,
2 lbs: Venison,
4 each: Onions, med, diced & sauteed
4 each: Potatoes, diced
8 cup: Broth, from parboil
1/2 cup: Butter,
8 ounce: Cream style corn,
16 ounce: Lima/butter beans, can
2 can: Tomatoes,
1 can: Okra, if available
2 tbsp: Worcestershire sauce,
2 each: Bay leaves,
2 tsp: Salt,
1 tsp: Peppercorns,
1 tsp: Red pepper, dried
Directions:
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
Source from luhu.jp
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
Source from luhu.jp