Chucks Wild Brunswick Stew Recipes

CHUCK'S WILD BRUNSWICK STEW

Steps:

• In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
• Stew the two until the meat is ready to fall off the bones.
• This may take 1-2 hours depending on your heat, but slow is best.
• As this is stewing brown the sirloin in cooking oil in a skillet.
• Remove sirloin and sit aside.
• When squirrel and rabbit are ready remove from water and cool.
• Pull off all meat from bones with your fingers and put with the steak, discard bones.
• After the water has cooled skim off the fat or any materials on top.
• Place all the meat back into the broth you have just made and begin to simmer.
• Add potatoes, onion, corn, beans, carrots, celery and garlic.
• Add some additional water if needed to cover by 1-2 inches.
• Simmer for several hours to thicken the stew.
• Thickness is a personal preference to your own likeness and for dipping.
• When thickness is reached salt, pepper and season with your personal.
• stew seasoning.
• Serve hot.
• Note 1: Leftovers can be frozen and reheated in microwave.
• Note 2: You may bypass the stewing of the animals and instead brown them inches.
• a skillet and add later to water but the broth will not be as rich and flavorful.
• Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!

CHUCK'S BRUNSWICK STEW

Steps:

• Season the chicken (including the thighs) well with salt, Accent, and black pepper. Add the next four ingedients (chicken bouillon powder, first three chopped onions, chopped celery, and Worcestershire sauce) to a large stock pot along with the seasoned chicken. Add cold water to cover and bring to a boil. Immediately, reduce the heat to maintain a slow simmer and cook the chicken until the meat falls off the bone (about 60-75 minutes). Remove the chicken from the pot, allow it to cool, and then break it up into bite-sized pieces. Return the meat to the pot and add the remaining ingredients (except the final seasoning adjustment of salt and pepper). Simmer the stew on medium-low heat, allowing it to thicken. Stir the stew regularly so that nothing sticks to the bottom. Allow it to cook for about 90 minutes before serving it over a bowl of white rice.

AUNT DOT'S BRUNSWICK STEW

Steps:

• Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
• Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
• Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.

WORLD FAMOUS BRUNSWICK STEW RECIPE - (4.5/5)

Steps:

• First the sauce: In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add: 1¾ cups Catsup ¼ cup Guldens Mustard ¼ cup white vinegar Blend until smooth, then add: 1 tablespoon chopped garlic 1 teaspoon coarse ground black pepper 1 teaspoon crushed red pepper (more if you like a bit of heat) ½ oz. Liquid Smoke 1 oz. Worcestershire Sauce 1 oz. Crystal Hot Sauce or ½ oz. Tabasco (more if you like a little more bite) ½ tablespoon fresh lemon juice Blend until smooth, then add: ¼ cup dark brown sugar Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes. Makes approx. 3½ cups of sauce (set aside - to be added later). Then The Stew: In a 10 qt. pot, over low heat melt ¼ lb of butter then add: the onions and garlic in the butter for about 5 min. before adding potatoes and carrots. 1 tablespoon chopped garlic 2 cups diced onions 1 ½ to 2 cups slice or dice carrots 5 cups Medium diced potatoes 2 32 oz. cans of chicken broth Bring to a rolling boil, stirring until potatoes are near done, then add: 1 whole baked or roasted chicken (white and dark pulled from the bone.) 2 16 oz. Jack Daniels BBQ pulled pork 4 bay leafs 1 14½ oz. can early peas 2 28oz. cans crushed tomatoes - (chop tomatoes, if you use stewed Tomatoes add liquid to the stew pot) The prepared sauce 1 16 oz. can of baby lima beans ¼ cup Liquid Smoke 2 14½ oz. can corn Slow simmer for 2 hours Yields about 2 ½ gallons

HARMON'S BRUNSWICK STEW

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes.
• Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock.
• Cook on High until hot, at least 30 minutes.