Chucks Wild Brunswick Stew Food

BRUNSWICK STEW

Steps:

• Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven. Bring this to a boil, and add the onion and salt to taste. Add the squirrel or other meat and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 3 hours.
• Fish out all the meats and remove the meat from the bones; this makes the stew a lot easier to eat. Discard the bones.
• Add all the tomatoes and the potatoes and simmer 30 minutes.
• Add the beans, corn and okra and simmer another 30 minutes.
• Stir in the remaining ingredients until well combined. Tinker with seasonings and serve. Cornbread is a nice accompaniment.

CHUCK'S WILD BRUNSWICK STEW

Steps:

• In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
• Stew the two until the meat is ready to fall off the bones.
• This may take 1-2 hours depending on your heat, but slow is best.
• As this is stewing brown the sirloin in cooking oil in a skillet.
• Remove sirloin and sit aside.
• When squirrel and rabbit are ready remove from water and cool.
• Pull off all meat from bones with your fingers and put with the steak, discard bones.
• After the water has cooled skim off the fat or any materials on top.
• Place all the meat back into the broth you have just made and begin to simmer.
• Add potatoes, onion, corn, beans, carrots, celery and garlic.
• Add some additional water if needed to cover by 1-2 inches.
• Simmer for several hours to thicken the stew.
• Thickness is a personal preference to your own likeness and for dipping.
• When thickness is reached salt, pepper and season with your personal.
• stew seasoning.
• Serve hot.
• Note 1: Leftovers can be frozen and reheated in microwave.
• Note 2: You may bypass the stewing of the animals and instead brown them inches.
• a skillet and add later to water but the broth will not be as rich and flavorful.
• Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!

BURGOO

Steps:

• Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley.