Brunswick Stew?

Question

I know I'm in the hunting area, but I figured I'd get more authentic recipes here than in the cooking section.
I'm going to cook Brunswick Stew in the cast Iron Pot over an open fire & gas burner for Christmas eve. Does anyone have a good recipe. Most likely I'll use chicken, venison and pork.

Answer 1

I Looooove Brunswick Stew- send me some, please!

Here's a few good recipies:

http://www.gardnersbarbecue.com/Southern_Brunswick_Stew.html

Or this one, which is OK, too

One 4 pound Chicken
3 pounds pork loin
1 tablespoon salt
5 ounces Worcestershire sauce
4 ounces wine vinegar
4 ounces rice vinegar
2 large cans whole tomatos
1 small red pepper, seeded
4 large Vidalia onion
16 ears white corn, shucked, boiled, kernels removed
2 (10-ounce) packages frozen lima beans
2 (10-ounce) packages frozen okra
1 (10-ounce) package frozen black eyed peas
6 medium garlic cloves minced
8 chicken broth bouillon cubes
1 tablespoon hot pepper sauce
1 tablespoon prepared mustard
32 ounces ketchup
10 ounces steak sauce
3 large lemons, juiced
1 dash extra hot pepper sauce

In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.

Answer 2

Brunswick Stew Ingredients (1 servings) 2 ea Rabbits 4 ea Squirrels 2 lb Venison 4 ea Onions, med, diced & sauteed 4 ea Potatoes, diced 8 c Broth (from parboil) 1/2 c Butter 8 oz Cream style corn 16 oz Lima/butter beans, can 2 cn Tomatoes 1 cn Okra (if available) 2 tb Worcestershire sauce 2 ea Bay leaves 2 ts Salt 1 ts Peppercorns 1 ts 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.

Answer 3

Jon P's recipe sounds good. The Brunswick Stew I grew up with was a little different, but not much. The main difference was that anything that flew, ran, or swam was likely to end up in the pot.

Doc

Answer 4

Jon P's recipe sounds fantastic!

Honestly though, here in the south we keep it alot more simple. Our basic recipe involves the following ingredients:

Smoked Boston Butt- pull it or grind it either one
Chicken
Venison
Stew tomatoes or sauce
ketchup
onion
corn
worcheshire sauce (spelling)
lemon
spiced vinager
Hot sauce or peppers - whatever you got or like

We don't use any other vegetables or potatoes because they tend to have a sour flavor if you freeze and rethaw the stew.

You have now made me hungry....

Merry Christmas!