The original recipe for small game Brunswick stew probably originated somewhere along the east coast during the early 1700s.
by Leon Pantenburg
Over the years, this basic recipe has evolved due to personal preferences and availability of vegetables. This version is one of my favorites, and you can use virtually any small game animal as the main ingredient.
This dish is particularly good when made in a Dutch oven outdoors over a campfire. Serve with biscuits or cornbread.
1 rabbit or squirrel (You can substitute a chicken, if need be.)
1 large can of tomatoes
1 clove of garlic
salt and pepper
spices to taste
Optional: Sherry, soy sauce, Worcester sauce
Potatoes or other vegetables can be added as the cook sees fit. Old Bay seafood seasoning can help provide a great taste.
Add Crisco or shortening to a hot skillet with a lid and braise the meat. Sear it quickly.
After the meat is browned, reduce heat to medium and splash the meat with Worcester sauce. Cover for a moment, then and open and splash with soy sauce, and ½ cup of Sherry. Keep the meat moving inside the oven by shaking it.
Dice one stalk of celery, and add to meat. Remove pan from heat source and allow to sit for 10 minutes. If using a skillet, move all the contents to a Dutch oven and add diced onion and garlic and water to cover.
Simmer on low until the meat falls off the bones. Remove bones and dice meat. Return to oven. Add tomatoes and diced carrots. Simmer stew until carrots are just done.
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