Brunswick Stew

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Greg Jennings
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Brunswick Stew

Post by Greg Jennings » Mon Aug 24, 2009 7:17 am

1 lb BBQ and 1 lb pheasant, rabbit, or whatever.
2 cans each: Peas and Kernel Corn. I substituted an equal amount of frozen Corn is mandatory, but feel free to experiment with lima/butter beans, okra, etc.
4 cans plain diced tomatoes. I used 2 plain and 2 with jalapeno.
2 Large Vidalia onions chopped.
4 Potatoes diced. You can use more or less potatoes. I like more.
1 Lemon's juice
1 small can tomato paste
1/4 to 1/2 bottle Lea and Perrins Worcestershire sauce to taste
1 tablespoon Franks Hot Sauce
Salt and Pepper to taste
Vinegar to taste - I didn't add any.
If no BBQ flavor can add a skosh of liquid smoke to taste.
Slow (very) cook until potatoes are cooked. I did it in a crock pot and cooked it all day.

I added about 2 cups of water to get a simmer-able consistency. The key to this being authentic, however, is the consistency. There must be more vegetable and meat than liquid.

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Buckeye_V
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Re: Brunswick Stew

Post by Buckeye_V » Tue Sep 01, 2009 10:00 am

Greg:

Sounds like a winner for later. Like, when building a bird pen

Justin
We have done something with nothing for so long we are now qualified to do everything with anything....

http://www.perfectpedigrees.com/4genview.php?id=275

http://www.perfectpedigrees.com/4genview.php?id=520

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Greg Jennings
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Re: Brunswick Stew

Post by Greg Jennings » Sun Oct 24, 2010 10:05 am

Am making this right now. Need to add a word on texture.

The correct texture relies on the mix having meat throughout. To get this, the meat, both the BBQ and the chicken/game, needs to be pulled into strings. This can be accomplished as it heats up, but there is obviously a point that it gets too warm to pull it. Just stir and when you find a chunk, pull it into strings with hour fingers.

Greg J

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Re: Brunswick Stew

Post by SeniorCoot » Wed Oct 27, 2010 6:29 am

This recipe ticked my memoery- after having a brunswick stew at Williamsburg,Va. I adapted the recipe to my ingredients and really like it- most often i use the traditional squirrel meat but also pheasant- duck etc--I do not use any BBQue SC nor Hot SC but do use a bit of Tony's and much less L&P guess my BIG bottles would kill you if you used 1/2 in single recipe.

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Greg Jennings
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Re: Brunswick Stew

Post by Greg Jennings » Tue May 24, 2011 11:44 am

My wife didn't like the lemon in this recipe. I've made it completely without and it was different, but just as good. If the tart flavor bothers you or yours, try it without vinegar and without lemon.

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GUNDOGS
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Re: Brunswick Stew

Post by GUNDOGS » Wed May 25, 2011 7:04 am

doing this tomorrow for supper greg..with no lemon though..using chicken..i will let you know how the fam likes it but i read the ingredients to them and they are pretty exctited to try it with pheasant later :D ..im making homemade bread today so it will go good for dipping mmmm..thanks...ruth
GUNDOGS SHORTCREEK IRON HORSE (HARLEY)

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