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Virginia Brunswick Stew

Americancooking's picture
Virginia Brunswick stew is almost like the basic Brunswick Stew with the only or main difference in the meats used. Mostly, Virginia Brunswick stew contains chicken and rabbit or any other meat like squirrel in this recipe.
Ingredients
  Fryer chicken 1
  Squirrel 1
  Onion 1 Large, chopped fine
  Tomatoes 12 Large, chopped
  Butter beans 3 Cup (48 tbs)
  Butter 1⁄2 Pound
  Corn 2 Cup (32 tbs)
  Potatoes 2 Cup (32 tbs), chopped
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Sugar 1 Tablespoon
Directions

GETTING READY
1)Disjoint fryer and squirrel.

MAKING
2)In a skillet, heat fat and brown fryer and squirrel.
3)In a large kettle add 1 gallon water and simmer until meat separates from bones.
4)Remove bones and shred meat.
5)Put the meat into the broth and add onion, tomatoes, butter beans and butter.
6)Simmer the stew for 3 hours, stirring frequently.
7)Add corn, potatoes and seasonings and simmer for 30 minutes.

SERVING
8)Serve the Virginia Brunswick stew hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
8

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