Dupree
Senior Member
Made this last weekend, figured I’d share.
Put a little bit of everything in it. 2 squirrels, 1 rabbit, 1 pound of pulled pork, and +/- 1/2 pound of pulled chicken we had in the fridge (didn’t plan on using it, but saw it and threw it in).
I pressure cooked the squirrels and rabbit together on Friday evening. I let it cool then did a quick deboning and put it in the fridge with its broth overnight. Saturday I went through the meat again removing small bones.
I do not have a recipe I use when making Brunswick stew, I’ve just read and used several along the years and now I throw together a blend of what I’ve picked up from the various ones I’ve used.
In addition to the meat, I used;
3 cans of Cambells tomato soup
2 cans fire roasted diced tomato
1 can stewed tomato
a few cups of beef broth
About a dozen diced red potatoes
2 diced onions
The broth from the pressure cooker (probably 4 cups)
A couple table spoons of minced garlic
Frozen baby Lima beans
Frozen yellow corn
half Bottle of bbq sauce (Mc masterpiece is what I used)
Some black pepper to taste. There was so much flavor in the meats, it didn’t need any additional seasoning.
I mixed everything together and let it simmer for 5-6 hours.
After our first meal of it I put up a gallon jug of it. Had planned on freezing some of it, but it was so good we ended up eating a meal (either lunch or supper) for 5 days straight until it was gone.
Put a little bit of everything in it. 2 squirrels, 1 rabbit, 1 pound of pulled pork, and +/- 1/2 pound of pulled chicken we had in the fridge (didn’t plan on using it, but saw it and threw it in).
I pressure cooked the squirrels and rabbit together on Friday evening. I let it cool then did a quick deboning and put it in the fridge with its broth overnight. Saturday I went through the meat again removing small bones.
I do not have a recipe I use when making Brunswick stew, I’ve just read and used several along the years and now I throw together a blend of what I’ve picked up from the various ones I’ve used.
In addition to the meat, I used;
3 cans of Cambells tomato soup
2 cans fire roasted diced tomato
1 can stewed tomato
a few cups of beef broth
About a dozen diced red potatoes
2 diced onions
The broth from the pressure cooker (probably 4 cups)
A couple table spoons of minced garlic
Frozen baby Lima beans
Frozen yellow corn
half Bottle of bbq sauce (Mc masterpiece is what I used)
Some black pepper to taste. There was so much flavor in the meats, it didn’t need any additional seasoning.
I mixed everything together and let it simmer for 5-6 hours.
After our first meal of it I put up a gallon jug of it. Had planned on freezing some of it, but it was so good we ended up eating a meal (either lunch or supper) for 5 days straight until it was gone.
