Recipes collected from the BBQ Newsgroup

Brunswick Stew - 4
Brunswick Stew - 4
2 rabbits
16 oz lima/butter beans, can
4 squirrels
2 cans tomatoes
2 lbs venison
1 can okra
4 onions, diced and sautéed
2 Tbs Worcestershire sauce
4 potatoes, diced
2 bay leaves
8 cups broth, (from parboil)
2 tsp salt
1/2 cup butter
1 tsp peppercorns
8 oz cream style corn
1 tsp red pepper, dried
1 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.
2 Posted to the BBQ List by "Karl E. Moser (KE3NF)" on Aug 30, 1998.
Servings: 1
Recipe Type
Bbq List, Soups And Stews
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/Brunswick Stew - 4.htm [1/7/2011 5:12:16 AM]