Game and Exotic, Soups and Stews

The Real Brunswick Stew

  • 1 medium-size Rabbit
  • 1 Squirrel
  • 2 quarts Water
  • 1 1/2 Salt
  • 1 large Onion, chopped
  • 1 1/2 cups Baby lima beans or 1 pkg frozen
  • 2 slices Bacon, diced
  • 4 medium-size Potatoes, peeled and cubed
  • 3 cups Chopped fresh tomatoes
  • 1/2 teaspoon Pepper
  • 1 teaspoon Sugar
  • 2 cups Fresh corn
  • 2 tablespoons Flour
  • 2 tablespoons Butter

    • Skin and clean the rabbit and squirrel and wash in several changes of water. Cut in desired pieces for servings. Bring the 2-quarts water to a boil and add rabbit and squirrel. Boil for 1 hour. Add salt onion, lima beans, bacon, potatoes, tomatoes, and pepper. Cover and cook slowly for another hour or until tender. Then add sugar and corn. Continue cooking for 15 minutes. Mix flour and butter to a paste and add to stew. Adjust seasoning. Cook for about 15 minutes longer. Serve hot.

    NOTE FOR THE SQUEAMISH: If one does not eat Squirrel or Rabbit a 4 to 4-1/2 pound stewing chicken can be substituted.

    Makes 4 to 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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