Rabbit Brunswick Stew
Ingredients
3 pounds of boneless rabbit or chicken | ||
1 cup chopped onion | ||
2 tbs bacon drippings | ||
3 cups chicken stock | ||
2 cans of diced tomatoes | ||
1/4 cup dry sherry | ||
2 tbs Worcestershire sauce | ||
1 lb frozen Lima beans | ||
1/2 cup fresh okra | ||
1 cup frozen corn | ||
2 tbs butter | ||
kosher salt and fresh cracked black pepper |
This is a traditionally made Brunswick stew that uses rabbit. Rabbit is delicious and totally underused. Give it a try you will be pleasantly surprised.
Directions:
- In a large sauce pan add the bacon grease.
- Using medium high heat, add the rabbit pieces and brown on all sides.
- Season rabbit with salt and pepper.
- When rabbit is browned, pour off fat.
- Add the chicken stock, tomatoes, sherry and Worcestershire sauce.
- Cook over low heat for 30 minutes.
- Add the Lima beans, okra and corn.
- Simmer for 1 hour.
- Add the butter and cook for another 30 minutes.
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