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Brunswick Stew

Posted: Mon Aug 24, 2009 7:17 am
by Greg Jennings
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.

Re: Brunswick Stew

Posted: Tue Sep 01, 2009 10:00 am
by Buckeye_V
Greg:

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

Justin

Re: Brunswick Stew

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

Re: Brunswick Stew

Posted: Wed Oct 27, 2010 6:29 am
by SeniorCoot
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.

Re: Brunswick Stew

Posted: Tue May 24, 2011 11:44 am
by Greg Jennings
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.

Re: Brunswick Stew

Posted: Wed May 25, 2011 7:04 am
by GUNDOGS
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