BRUNSWICK STEW
INGREDIENTS:
2 lbs. cooked ground beef*
2-3 chopped onions
1 lb. cooked lean ground pork
1 pint tomatoes or tomato juice
1 small cooked chicken, chopped 1 cup
catsup
3-4 diced potatoes
1 teaspoon chili powder (to taste)
1 pint yellow kernel corn
1 teaspoon black pepper (to taste)
1 cup lima beans
1/4 teaspoon cayenne pepper or red pepper flakes
2-3 diced carrots
2 teaspoons Worcestershire sauce
1 tablespoon salt (to taste)
3 squirrels cooked & deboned
1/2 cup BBQ Sauce Hickory smoke 1 (16-oz.) can cream style corn
4 cups chicken broth
1 teaspoon liquid smokeIn a large stock pot, place the chicken and
squirrels adding enough water to cover the chicken and squirrels; bring to a
boil with lid on pot and cook until meat easily falls off the bones.
Drain the chicken and squirrels and reserve 4 cups of stock. Remove
skin and bones from the chicken and de-bone the squirrels; shred and/or chop the meat.
Reserve one cup of squirrel broth if boiling or pressure cooking squirrels
separate.
Heat a couple tablespoons of extra virgin olive oil in a large skillet
and sauté onions until tender and add the ground beef and ground pork and
evenly brown. Transfer the sautéed onions and browned meat mixture to
the large stock pot and add balance of ingredients and bring to a boil and reduce heat to low and simmer two
hours or until all vegetables are tender and adjust seasonings as needed. If you
want to can it, put in jars and place them in a boiling water bath for 1 1/2
hours.
Note: If using squirrels and they are old ones, it is best to
pressure cook them for about 35 minutes otherwise it will take several hours
to get those ole boys done enough for the meat to come off the bones.
Also, you might want to use your own home made BBQ sauce instead of
store bought and use one cup of broth from the squirrels.
Substitute ground venison* for beef if desired.
Original 1800's recipe had squirrels in them but is optional. Several states
claim to be the originator of the Brunswick Stew. Check this link out
for additional information:
http://southernfood.about.com/od/foodhistory/a/aa980111.htm
This recipe is an adaptation of a recipe from Foxfire Books with my own
additional ingredients; chicken broth, liquid smoke, cream style corn, BBQ
sauce, squirrels and modifications to the assembly/cooking procedures.
Also, I used venison loin strap sliced thin like a stir fry instead of ground beef since I
have plenty of venison on hand.
Recipe updated by Bill aka Mickey Porter 01-01-09.
The Brunswick Stew was outstanding with the main original ingredient
added that
current Brunswick Stews omit!
Following sequence pixs taken:
The chicken and squirrels are simmering while this pix was taken.
Click on thumbnail pixs below for a larger view:
