Brunswick stew #5

1 Servings

Ingredients

Quantity Ingredient
2 eaches Rabbits
4 eaches Squirrels
2 pounds Venison
4 eaches Onions, med, diced & sauteed
4 eaches Potatoes, diced
8 cups Broth (from parboil)
½ cup Butter
8 ounces Cream style corn
16 ounces Lima/butter beans, can
2 cans Tomatoes
1 can Okra (if available)
2 tablespoons Worcestershire sauce
2 eaches Bay leaves
2 teaspoons Salt
1 teaspoon Peppercorns
1 teaspoon 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

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