Tonight for dinner we are having homemade brunswick stew, buttermilk cornbread, mixed green salad with ranch dressing, ice tea and pear cobbler.
Brunswick Stew
Serves 5-6
2 slices bacon, diced
3 Tbsp plain flour
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1 4-lb rabbit (or chicken)
2 onions, diced
1 1/2 cups chicken broth
4 tomatoes, diced
1 red bell pepper, diced
1/2 tsp dried leaf thyme, crumbled
2 cups lima beans
1 (16 oz) can whole kernel corn
1 (16 oz) can cream style corn
1/2 cup okra, sliced
2 tsp chopped parsley
1 Tbsp Worcestershire sauce
Salt/pepper to taste
Cook bacon until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions. Add 1 1/2 cups chicken broth, tomatoes, red pepper and thyme to pot with meat. Cover, cook on low (simmer) for 4-6 hours. Add remaining ingredients including reserved bacon, cover and cook on medium high 25 minutes or until vegetables are tender. Can be made in a crockpot. Cook on low 6-8 hours then turn up heat and cook 30 minutes on high.
We added approximately 5 lbs of deer meat and doubled remaining ingredients. Cooked it all day yesterday (8 hours or longer), let it cool then refrigerated until today. The flavors have a chance to blend and taste better the next day. Also, any fat can be easily removed when stew is cold.
Pear Cobbler
1 quart pears
1 cup self rising flour
1 cup sugar
1 cup milk
Mix flour and sugar together. Slowly add milk and whisk together until no longer lumpy. Pour into a light greased 9 x 13 pan and pour undrained fruit on top. Do not stir. Bake @ 350 degrees for 40-45 minutes or in a microwave for 20-25 minues.