Chuck's Wild Brunswick Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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