Old Virginia Brunswick Stew

Recipe Ingredients

2		Hens
		Water - as needed
1		Rabbit
6		Onions - chopped (large)
2 1/2 lbs	1135g / 40oz	Potatoes - peeled, diced
2		Baby lima beans
4		White corn - see * Note 1
4		Canned tomatoes, including juice - see * Note 2
1 lb	454g / 16oz	Butter
1		Chili sauce - (18 oz)
		Worcestershire sauce - to taste
		Hot pepper sauce - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note 1: Home frozen corn is best, but commercially frozen or canned white shoepeg corn can be used.

* Note 2: If using store-bought canned tomatoes, be sure to cut out and discard tough yellow cores.

Place hens in a large stock pot. Cover with cold water and bring to a slow boil. Boil 1 hour. Add rabbit (and more water if necessary), cover and boil slowly 1 hour longer. Measure and reserve 2 quarts stock. When hens and rabbit are cool enough to handle, skin, bone and cut meat into small pieces.

Return meat to pot with reserved stock, onions, potatoes, beans, corn, tomatoes and butter. Cover and cook over low heat, stirring from time to time, until thickened, about 6 hours. Season with chili sauce, Worcestershire, hot pepper sauce, salt and pepper.

This recipe yields 20 hearty servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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