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Brunswick Stew


2 Rabbits
16 ounces Lima/butter beans; can
4 Squirrels
2 cans Tomatoes
2 pounds Venison
1 can Okra
4 Onions; diced & sauteed
2 tablespoons Worcestershire sauce
4 Potatoes; diced
2 Bay leaves
8 cups Broth; (from parboil)
2 teaspoons Salt
1/2 cup Butter
1 teaspoon Peppercorns
8 ounces Cream style corn
1 teaspoon Red pepper; dried

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. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by "Karl E. Moser (KE3NF)" on Aug 30, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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