Rabbit Brunswick Stew


  • 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.

  • 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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