Friday, October 22, 2010

Brunswick Stew

2# rabbit, cut into pieces
1.5 c onion, cut into small wedges
4 cloves garlic, minced
1 14-1/2-ounce can tomatoes, cut up
1 10-ounce package frozen sliced okra
1/2 c chicken broth
1 tsp yellow mustard
1 tsp Worcestershire sauce
1/2 tsp dried thyme, crushed
1/4 tsp pepper
1/4 tsp bottled hot pepper sauce
1 8-ounce can whole kernel corn, drained
1 8-ounce can baby lima beans, drained
1/2 c cubed ham
1 12-ounce jar brown gravy

In a 4-1/2-quart Dutch oven, combine rabbit, onion, garlic, tomatoes, okra, chicken broth, mustard, Worcestershire sauce, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 1 hour or until rabbit is tender.
Add corn, lima beans, and ham. Stir in gravy. Return to boiling; reduce heat. Simmer 15 minutes.

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