Wild Game Brunswick Stew
Country Girl 10.11.13
Brunswick Stew is a favorite dish for many southerners. It originated in 1898 on the small islands off the coast of Brunswick, Georgia. The islands abounded with birds and wild game, and hunters camping on their hunting trips made the stew in a big iron pot over the campfire, using whatever game they had on hand. As time passed, the stew became popular, even with non-hunters, and the meats used mostly changed to ground beef, pulled pork, and chicken. Of course, if you have some game meats on hand, Brunswick Stew would be a great way to use them! Here’s the recipe:
Ingredients:
- 2 tablespoons oil
- 1 pound ground venison
- 1 cup diced onion
- ¼ cup butter
- 2 cans chicken broth
- 1 cup BBQ sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 1 tablespoon Liquid Smoke
- 1 tablespoon hot sauce
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 can green lima beans, drained
- 1 can sweet peas, drained
- 1 can diced tomatoes, with liquid
- 1 tube frozen creamed corn, thawed
- 1 can whole kernel can, drained
- 2 cups shredded cooked wild boar
- 1 cup diced cooked quail, dove, or rabbit (or chicken)
- 1 cup diced cooked potatoes
Directions: Heat oil in a large Dutch oven over medium heat. Cook venison and onion until done. Add next eleven ingredients and stir until smooth. Add water to reach desired consistency.
Add remaining ingredients and reduce heat. Simmer, covered, for at least one hour, stirring occasionally.
