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  Recipe Home » Misc » Brunswick Stew
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  Brunswick Stew
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 127
Ingredients:
2 each Rabbits
4 each Squirrels
2 lb Venison
4 each Onions, med, diced & sauteed
4 each Potatoes, diced
8 cup Broth (from parboil)
1/2 cup Butter
8 oz Cream style corn
16 oz 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
Instructions:
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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