Brunswick Stew

Brunswick Stew


  • 2 rabbits
  • 4 squirrels
  • 2 pounds venison
  • 4 onions, med, diced & sauteed
  • 4 potatoes, diced
  • 8 c broth (from parboil)
  • 1/2 c butter
  • 8 ounces cream style corn
  • 16 ounces lima/butter beans, can
  • 2 cans tomatoes
  • 1 can okra (if available)
  • 2 T Worcestershire sauce
  • 2 bay leaves
  • 2 t salt
  • 1 t peppercorns
  • 1 t red pepper, dried


Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper.

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