Brunswick Stew

Recipe Ingredients

1		Turkey frame - (see comments)
2		Squirrels
		= (or 1 cottontail)
1/2 lb	227g / 8oz	Salt pork
2 cups	320g / 11oz	Fresh or frozen baby lima beans
2 cups	125g / 4.4oz	Fresh or frozen whole kernel corn
4 cups	250g / 8.8oz	Tomatoes - chopped (large)
2 cups	292g / 10oz	Potatoes - diced (large)
1 cup	62g / 2.2oz	Onion - chopped (large)
3		Garlic cloves - minced
3		Bay leaves
		Salt - to taste
		Red-pepper flakes - to taste
		= (or freshly-ground black pepper)

Recipe Instructions

Brown the salt pork in a skillet until most of the grease has fried out. Add the onions, and cook five minutes. Drain off the excess grease, and set the skillet aside.

Disjoint the turkey frame and the squirrels or rabbits. Put the pieces into a large pot or Dutch oven. Add the bay leaves. Barely cover with water, bring to a boil, cover tightly, and simmer gently (do not boil) for an hour, or until all the meats are tender. Add more water from time to time if needed.

If the turkey gets tender first, take it out a piece at a time and pull the meat from the bones.

When all the meat pieces have been boned, add the meat back to the pot, along with the livers, diced salt pork, and sauteed onions. Season with salt and red-pepper flakes or black pepper.

Add the rest of the vegetables, bring to a boil, and simmer for about 20 minutes or until the vegetables are tender, stirring a time or two and adding a little hot water if needed.

Serve the stew hot in bowls, along with crusty bread or cornpone. Be prepared to dish up seconds.

This recipe yields ?? servings.

Source:
American Hunter, April 1999

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