Chuck's Wild Brunswick Stew

Name: Chuck's Wild Brunswick Stew
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 8-10 serving(s)
Ingredients: 1 squirrel, cut up; 1 rabbit, cut up; 1 lb sirloin steak, cut into bite size pieces; water, as required; 2 -3 large potatoes, cubed small; 1 large onion, diced; 1 (15 ounce) can whole corn; 1 (15 ounce) can lima beans; 1 (15 ounce) can pinto beans; 3 large stalk celery, sliced 1/4-inch; 3 large carrots, sliced 1/4-inch; 3 garlic cloves, smashed; cooking oil, as required; salt, pepper, and seasonings to taste

Submitted by Chuck in Killbuck

"Here's a recipe for those that want to take the time to really enjoy the taste of a wild game stew. For awhile I couldn't hunt, but my son and stepsons did and would always bring home the goodies and ask for this when the snow storms hit and they all wanted to lay around the house and eat and stay warm. This is one of those recipes you can add, delete and improvise as you wish. As long as the wild meat is in there. I've doubled this recipe many times with a family of 7. It just takes a BIG stew pot. *s*"

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Ready In:: 4hrs
Ingredients:: 14
Serves:: 8-10

ingredients

1 squirrel, cut up
1 rabbit, cut up
1 lb sirloin steak, cut into bite size pieces
water, as required
2 -3 large potatoes, cubed small
1 large onion, diced
1 (15 ounce) can whole corn
1 (15 ounce) can lima beans
1 (15 ounce) can pinto beans
3 large stalk celery, sliced 1/4-inch
3 large carrots, sliced 1/4-inch
3 garlic cloves, smashed
cooking oil, as required
salt, pepper, and seasonings to taste

directions

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!

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RECIPE SUBMITTED BY

Chuck in Killbuck

Killbuck, NY

I’m over the hill and heading down the back side at a rapid rate it seems, single, and retired now. My loves? Good friends, most of all. After that I guess it would be wildlife and photographing it. In fact, I love anything that deals with wild animals and the outdoors. Then comes playing with my dog and making a mess trying to cook in the kitchen or around the fire pit, grill or smoker while enjoying a good tumbler of whiskey (whisky).

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