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Name: Brunswick Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 1
Cuisine: American
Ingredients: 4 Squirrels; 2 cn Tomatoes; 1 cn Okra (if available); 2 Bay Leaves; 4 Onions, med, diced & sauteed; 4 Potatoes, diced; 1 ts Peppercorns; 2 Rabbits; 2 lb Venison; 8 c Broth (from parboil); 2 tb Worcestershire Sauce; 2 ts Salt; 16 oz Lima/butter beans, can; 1 ts Red pepper, dried; 1/2 c Butter; 8 oz Cream style corn

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INGREDIENTS

4 Squirrels
2 cn Tomatoes
1 cn Okra (if available)
2 Bay Leaves
4 Onions, med, diced & sauteed
4 Potatoes, diced
1 ts Peppercorns
2 Rabbits
2 lb Venison
8 c Broth (from parboil)
2 tb Worcestershire Sauce
2 ts Salt
16 oz Lima/butter beans, can
1 ts Red pepper, dried
1/2 c Butter
8 oz Cream style corn

INSTRUCTIONS

Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63

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Nutrition

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Serving Size: 1 Serving (2727g)
Recipe Makes: 1 Servings

Calories: 2229
Calories from Fat: 1078 (48%)

Amt Per Serving		% DV

	Total Fat 119.8g	160 %
	Saturated Fat 64.7g	323 %
	Monounsaturated Fat 27.7g
	Polyunsanturated Fat 8.2g
Cholesterol 405.3mg		125 %
Sodium 1689.6mg		58 %
Potassium 3127.7mg		82 %
Total Carbohydrate 99.7g		29 %
	Dietary Fiber 19.7g	79 %
	Sugars, other 80g
Protein 208.1g		297 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2229

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