Brunswick Stew 1800 Style

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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 smoke

In 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.

YIELD:  8 servings

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.

The Brunswick Stew was outstanding with the main original ingredient Squirrel aka Bushy Tail added that most current Brunswick Stews omit!  Take a look at my unique method of skinning squirrels.

Following sequence pixs taken:

The chicken and squirrels are simmering while this pix was taken.  Click on thumbnail pixs below for a larger view:

Web published updated pixs by Bill aka Mickey Porter on 01-01-09.

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