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Author Topic: Brunswick Stew  (Read 2723 times)

Offline Big58cal

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Brunswick Stew
« on: January 27, 2010, 03:20:55 PM »
Brunswick Stew

6 to 8 squirrels, parboiled and deboned
4 large onions, diced
5 tablespoons bacon fat
6 cups water
1-28 oz. Can diced tomatoes
1 cup sherry
2 teaspoons Worcestershire sauce
2 pounds fresh or 2-20 oz. packages frozen lima beans
2 cups fresh or frozen corn
2 teaspoons red pepper flakes
Salt and pepper to taste
1 cup seasoned bread crumbs
4 tablespoons melted butter

In a dutch oven, fry the onions in bacon fat, then remove them. Brown the squirrel meat. Add the water, tomatoes, sherry, and Worcstershire sauce. Simmer partially covered for 30 minutes. Add the Lima beans and Corn, simmer for 30 minutes. Add salt, pepper,and red pepper to taste. Sprinkle the breadcrumbs and drizzle the butter over the top, then stir. Cook uncovered for 15 to 20 minutes more. It's ready when a wooden stirring spoon will stand upright in the pot.
The only purpose of bread is to hold meat!

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Offline bohicajuan

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Re: Brunswick Stew
« Reply #1 on: January 29, 2010, 04:13:36 PM »
Many, many moons ago a friends wife used that same recipe with venison instead of squirrels and it was AWESOME!!

Regardless of the meat it should be a LAW that says when having Brunswick stew you must have CORN BREAD as well.

You got to sop up every last drop!!
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Offline John Andrews

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Re: Brunswick Stew
« Reply #2 on: January 30, 2010, 10:42:37 AM »
Sure sounds great!  O0 O0 O0 O0 O0 O0 O0 O0 O0 O0 O0 O0 O0 O0 I am going to have to get a Dutch oven!
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