Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. Native to this county is Brunswick Stew, a flavorous brew first concocted by a group of hunters. One of the party, who had been detailed to stay in the camp as a cook, lazily threw all the supplies into a pot, it is said, and cooked the mixture over a slow fire. When his companions returned, cold and exhausted, they found the concoction a most appetizing dish. The time-honored directions for making this luscious meal are: boil about 9 pounds of game—squirrels are preferred.
- 1 onion
- 2 stalks bunch of celery
- 3-4 carrots peeled and chopped
- 2 potato chopped
- 4 cloves of garlic chopped
- 1 bay leaf
- A few sprigs of thyme
- 1/2 lbs Venison (or pork shoulder) cut into stew sized pieces
- 1 lbs Rabbit meat (or chicken thighs) cut into stew sized pieces
- 1/2 lbs Bear meat (or brisket) cut into stew sized pieces
- A few tablespoons of flour
- 4 cups beef broth separated
- 3 14.5 oz cans diced tomatoes with liquid
- 1 ½ cups frozen corn
- 1 cup ketchup
- ½ cup ketchup-based BBQ sauce
- 1 teaspoon Worcestershire sauce
- Start by getting a fire going, nice and hot.
- Roughly chop 1 onion, 1 bunch of celery, and some garlic along with 3-4 peeled carrots. Set aside.
- Cut your venison and rabbit in to bite sized pieces and set aside in a bowl. Remove fat from the bear meat. Cut the rest of the meat into bite sized pieces and add to the bowl. Keep some pieces of the bear fat for later.
- Once your fire is hot add a pot overtop and heat it until it is ripping hot.
- Add bear fat and let render out for about 15 minutes.
- While the fat is rendering, add salt, pepper, and flour to your bowl of meat and mix to combine.
- Remove remaining pieces of bear fat from pot, and add your meat. Cook until browned and a fond has formed, and then remove meat.
- Add your onion and cook until translucent. Once cooked, add your chopped celery and garlic and cook for about 1 minute.
- Add 2 cups of beef broth and scrape up any fond off the bottom. Add meat back to the pot along with 2 cups of crushed tomatoes, 2 more cups of beef broth, and a bay leaf. Mix to combine and cook for 30 minutes.
- After 30 minutes, add your carrots and potatoes. Cook for 30 more minutes.
- Serve and enjoy!
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