Rowena’s Tyler Brunswick Stew
Backs and Front legs of one squirrel and one rabbit, (hind legs are reserved for a more elegant fare)
2 chicken backs and wings ( 2 legs may be substituted for rabbit and squirrel)
About two pounds of venison or beef stew meat, cut into one-inch pieces
1 country cured ham hock or 1/3 pound of country cured ham
6 tablespoons of bacon drippings or cooking oil
6 large potatoes, scrubbed and cut into one inch pieces
3 large onions peeled and rough chopped
1 large turnip, peeled and cut into one inch pieces
1 quart home canned or frozen butter beans
1 quart canned or frozen corn
1 pint home canned or frozen green beans
2 quarts canned tomatoes
Parsley, sage, rosemary, thyme, finely chopped
Salt and pepper to taste
2 quarts of water or stock
Choose a large heavy kettle that will eventually hold 4 gallons of stew.
Backs and Front legs of one squirrel and one rabbit, (hind legs are reserved for a more elegant fare)
2 chicken backs and wings ( 2 legs may be substituted for rabbit and squirrel)
About two pounds of venison or beef stew meat, cut into one-inch pieces
1 country cured ham hock or 1/3 pound of country cured ham
6 tablespoons of bacon drippings or cooking oil
6 large potatoes, scrubbed and cut into one inch pieces
3 large onions peeled and rough chopped
1 large turnip, peeled and cut into one inch pieces
1 quart home canned or frozen butter beans
1 quart canned or frozen corn
1 pint home canned or frozen green beans
2 quarts canned tomatoes
Parsley, sage, rosemary, thyme, finely chopped
Salt and pepper to taste
2 quarts of water or stock
Choose a large heavy kettle that will eventually hold 4 gallons of stew. Brown meat in bacon drippings; add ham hock, cover meat with stock or water and simmer for 2 hours. Remove meat form stock and cool; pick meat from bones. Return meat to stock and add potatoes, onions, turnip, tomatoes, corn, butter beans, and seasonings. Simmer for an hour. Allow to cool and refrigerate. Best reheated after flavors have developed.