Brunswick Stew

NOTES: This great game stew, created along the Atlantic seaboard, uses small game and fowl and                   native Indian vegetables such as beans, corn, potatoes, Jerusalem artichokes, and so on.                   I like to make it with a breasted turkey--that is, the whole bird minus the breast fillets.                       The giblets can also be used in the stew. This recipe makes a complete meal for home or                   camp.

Ingredients: 1 turkey frame
                  2 squirrels or 1 cottontail
                  1/2 lb. salt pork
                  2 cups fresh or frozen baby lima beans
                  2 cups fresh or frozen whole kernel corn
                  4 large tomatoes, chopped
                  2 large potatoes, diced
                  1 large onion, chopped
                  3 cloves garlic, minced
                  3 bay leaves
                  salt and red-pepper flakes or black pepper

          Brown the salt pork in a skillet until most of the grease has fried out. Add the onions, and cook five minutes. Drain off the excess grease, and set the skillet aside. Disjoint the turkey frame and the squirrels or rabbits. Put the pieces into a large pot or Dutch oven. Add the bay leaves. barely cover with water, bring to a boil, cover tightly, and simmer gently (don not boil) for an hour, or until all the meats are tender. Add more water from time to time if needed.
          If the turkey gets tender first, take it out a piece at a time and pull the meat from the bones. When all the meat pieces have been boned, add the meat back to the pot, along with the livers, diced salt pork,and sautéed onions. Season with salt and red-pepper flakes or black pepper. Add the rest of the vegetables, bring to a boil, and simmer for about 20 minutes or until the vegetables are tender, stirring a time or two and adding a little hot water if needed. Serve the stew hot in bowls, along with crusty bread or cornpone. Be prepared to dish up seconds.

American Hunter, April 1999