COUNTRY STORE BRUNSWICK STEW
(The Kitchen Version)
1 lb. beef
2/3 lb. chicken (fat hens preferred)
2/3 lb. pork, should be cubed
1 lb. deer
1 qt. tomato pieces and juice
1 qt. butterbeans
1 qt. cream-style corn
1 qt. tomato catsup
1 qt. sliced okra
1/2 lb. rice
1/2 c. apple cider vinegar
2/3 lb. Irish potatoes, cubed
1/2 lb. onions, chopped
1 oz. Tabasco sauce
2 oz. Lea & Perrins Worcestershire sauce1 T. butter (unlessfat is provided by meat)
salt to taste
pepper to taste
hot water (much water evaporates in long time cooking and
it is necessary to add water all along)
Cut all meats except chickens into cubes no larger than 1
inch. Boil meats and chickens to cover until tender. Remove
from bones. Combine all meats with broth, add all other
ingredients and cook together very slowly for at least 10
hours, stirring to prevent scorching. Add water as needed
and cook until each vegetable has lost its identity. Long slow
cooking is essential for a desirable finished product. Taste
occasionally to see if additional seasoning is needed.
Yield: 3-5 gallons.
NOTE: Large black pots are ideal for cooking this stew. if
you want a quality product, use quality ingredients.
This recipe was developed by the trial and error method by
Allison (Preacher) White and some of his hunting buddies.
It is the established recipe for making Brunswick stew for
the Oktoc Country Store. The Country Store original recipe
makes about 220 gallons! This one has been reduced and
can be prepared in your kitchen.
CAROL MOBLEY’S REAL
8 oz. extra sharp cheese, grated
1/4 tsp. red pepper (cayenne)
1 1/2 c. sifted all-purpose fl our
1 stick butter
1/2 tsp. salt
1/4 tsp. baking powder
Mix cheese, butter, red pepper and salt. Sift together fl our and baking powder; add to cheese mixture, mixing well. Using star tube of cookie press, squeeze long rows onto a cookie sheet, then cut into three inch strips.