**Brunswick Stew** Brunswick stew is a legendary food of the southeast, with origins dating back at least 200 years.

*The people of Virginia contend that its origins stem from an 1828 political rally held for Andrew Jackson,

where the host served up a giant batch of the stew, a favorite meal of his on hunting trips.*

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Ingredients:

• 2 lbs. meat cut into bite-sized pieces. (2 Rabbits, 4 Squirrels, 2 lbs. Venison)
• Paprika, to taste
• 3 T. Flour
• ¼ c. Butter
• 3 c. Water
• ½ tsp. hot sauce
• 1 tsp. Worcestershire sauce
• 1 can (28 oz.) diced tomatoes, including liquid.
• 1 pkg (10 oz.) frozen lima beans
• 2 c. whole kernel corn
• 2 medium onions, sliced
• 1 medium green pepper, diced
• 2 T. fresh parsley, chopped

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Directions:

1. First season the meat (or meats) with paprika and set aside. Using a large saucepan or stock pot,

   heat the butter on medium to medium-high. Add the meat and brown on all sides, stirring constantly.

   Next add the sliced onions and green pepper, cooking until the onion is transparent.

2. When the onion is done, immediately add the water, tomatoes (include the liquid from the can),

   parsley, Worcestershire, and hot sauce. Stir and raise the heat slightly to bring the mixture to a boil.

   When the stew has reached a full boil, lower the heat to simmer, cover the pot and let it simmer

   for about 30 minutes.

3. At this point stir in the corn and lima beans and let simmer for another 20 minutes.

   Blend the 3 T. of flour with a little cold water and slowly stir the mixture into the stew.

   Make sure to add this a little at a time to avoid clumping. The purpose of the flour mixture is to

   thicken the soup into a true stew. Cook the stew for 10 more minutes.

   If you find the stew is too watery or hasn’t thickened properly, you can always leave the lid off of

   the pot for a while so it cooks down a bit.

bon appetit