Grandma Wise Burnswick 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.

BRUNSWICK STEW

Steps:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

GRANDMA WISE BURNSWICK STEW

Steps:

• 1. This is a all day long recipe. In a large stock pot boil the pork and chicken season water with salt and pepper. Let stew till the meat is falling off the bones. Dip up out of the broth and set a side.
• 2. Add in all the tomatoes excecpt the paste thats for the very last if it needs thicker. Add in the potatoes, bean, let cook till beans and potatoes are tender. Add in the vinegar, brown sugar and worchestershire. Also the dried red peppper.
• 3. Remove the meat from all bones and just take your hands down into the bowl with the meat and begin to mash with you hands till mashed up fine. Add to the pot with the corn and just let cook. About 3 hrs slowly. Keep stirring the pot don't let it stick to the bottom, the potatoes should stew all down to just about nothing sometimes you might see one chunk in it or a couple but the potatoe is to make it thick. Taste when you think it seems done and adjust the flavor for your taste. I like it sweet and a bite of sour.

BRUNSWICK STEW

Steps:

• Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
• Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
• Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
• Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
• Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

BRUNSWICK STEW

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.