- 2 lbs. chicken (substitute with 2 -3 squirrels)
- 1 lb. pork
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup flour
- 2 – 3 slices of bacon
- 2 Tbsp. butter
- 1 onion; chopped
- 2 cloves garlic; minced
- 1 pkg. frozen whole-kernel corn (10 -12 oz.)
- 1 pkg. frozen lima beans (10 -12 oz.)
- 3 cups chicken stock
- 1/2 cup BBQ sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar
- 2 cans (14 oz.) diced tomatoes
- Trim and cut the pork and chicken into 1” cubes. Put the flour, salt and pepper into a large zip lock bag. In batches, add the cut meat into the bag and shake until coated. Set aside on a plate.
- Dice the bacon and add to the GameDay Cast Iron pot on the stove set at medium to medium high heat. Cook until crisp and brown – do not overcook.
- Add the butter to the pot and add the pork and chicken and brown on all sides (fry in batches as necessary). Remove and reserve.
- Drain excess fat, leaving about 1 Tbsp. in the pot. Add onion and cook until tender and translucent. Add garlic and cook for about 1 minute – avoid burning.
- Add the meat back into pot along with the broth, tomatoes, brown sugar, Worcestershire sauce, and BBQ sauce. Mix well and bring to a boil.
- Add the corn and lima beans and return to a boil. Reduce the heat. Cover and simmer for 30 minutes.
Brunswick Stew, a long-time favorite southern comfort food was traditionally made with small game like squirrels, rabbit or possum. This recipe has not one, but two claims of origin, Georgia and Virginia. However, the variations of this stew are almost endless. Brunswick Stew will typically be tomato-based with lima beans, corn and okra. Most of America doesn’t see much okra (or squirrel) so this variation allows for substitutes. This stew is a true southern GameDay tradition.