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Brunswick Stew

2 rabbits
4 squirrels
2 lb venison
4 onions, med, diced & sauteed
4 potatoes, diced
8 c broth (from parboil)
1/2 c butter
8 oz cream style corn
16 oz lima/butter beans, can
2 cans tomatoes
1 can okra (if available)
2 T Worcestershire sauce
2 bay leaves
2 t salt
1 t peppercorns
1 t red pepper, dried

Parboil rabbits or squirrels; remove meat from bones. Save broth.
Cut venison into chunks, flour, and brown. Add all ingredients to
a large pot and simmer slowly for about an hour with the pot covered.
When meats are tender, check if seasoning adjustment is needed.
Add water to thin if required. Serve in soup bowls. A dash or two
of tabasco can be substituted for the red pepper.

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