Name: Brunswick Stew
Yield: Yields 8 to 10 servings
Cuisine: United States
Ingredients: All giblets: heart, gizzard, and liver from chicken and liver and kidney from rabbit; ¼ to ½ teaspoon dried red pepper flakes; 1¾ pounds (800 g) canned tomatoes, chopped, with juice; ¾ teaspoon thyme; 1 bay leaf; 2 garlic cloves, chopped; 2 cups (475 ml) finely sliced cabbage; 7 cups (1650 ml) stock and all the fat from the chicken; 1 chicken weighing about 4 pounds (1800 g), poached; 2 cups (475 ml) double-cut corn (2 large ears); 1 rabbit weighing about 2 pounds (900 g), quartered; 1½ cups (355 ml) chopped onion; 1¼ cups (295 ml) shelled lima beans (use very small immature beans); 4 ounces (115 g) pork sidemeat, finely chopped; Salt and freshly ground black pepper; Additional vegetables in season: fresh peas, okra; 1 cup (235 ml) carrots, peeled, quartered, and cut into ¾ inch (2 cm) lengths; 1 cup (235 ml) chopped celery; 2 cups (475 ml) baking potatoes, peeled and cut into ½ × ½ × ¾ inch (1 × 1 × 2 cm) pieces

Preparation info

Yields
8 to 10
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Most folks will agree that Brunswick stew took its name from Brunswick County, Virginia, but that’s about all they’ll agree on concerning this southern favorite. Despite the apocryphal tales of its invention on a certain date by a certain cook on a wilderness hunt, this stew is clearly in the tradition of the native cooking. All the oldest and most traditional sources agree that game—usually squirrel—simmered over an open fire with corn is the essence of Brunswick stew, reminiscent of vario