Stews recipes

Brunswick Stew - 4

Course : Stews
Serves: 1

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Ingredients:

2 medium rabbits

16 ounces lima/butter beans -- can

4 medium squirrels

2 cans tomatoes

2 pounds venison

1 can okra

4 medium Onions -- diced and sauteed

2 tablespoons Worcestershire sauce

4 medium potatoes -- diced

2 pieces bay leaves

8 cups broth -- (from parboil)

2 teaspoons salt

1/2 cup butter

1 teaspoon peppercorns

8 ounces cream style corn

1 teaspoon red pepper -- dried

Preparation / 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.

Brunswick Stew - 4

Ingredients:

Preparation / Directions:

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