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Stew Recipe

Ingredients

How to make it

  • Put the ham bone in a large kettle with the water,bring to a boil,reduce heat and smimmer 1 hour.Let the stock cool down a bit.
  • Rinse the rooster,rabbit,and squirrel thoroughly and dry them well with paper towels.
  • Add the rooster to the kettle(use the giblets for another purpose or discard)
  • Add the rabbit,squirrel,bay leaves,thyme,parsley,halved celery ribs,whole onions,and peppercorns.
  • Simmer,uncovered,until the rooster,squirrel,and rabbit are thoroughly tender,about 2 hours.
  • Remove the ham bone,rooster,squirrel,and rabbit.
  • Cover the meat and set it aside.
  • Strain the stock and discard the seasoning vegetables and herbs.
  • Skim some of the fat from the stock.
  • Add the tomatoes,carrots,celery,onions,potatoes,lima beans,corn,and chile pepper,simmer uncovered until all the vegetables are tender,about 4 minutes.
  • Bone the rooster,rabbit,and squirrel,and remove any pieces of ham(free of fat) from the ham bone.
  • Return the meat to the kettle.
  • Add more water if needed to make a thick soup.
  • Simmer for 10 to 15 minutes to let the flavors ripen and season with salt and freshly ground pepper.
  • This stew is a thick game and vegetable dish,eaten with a spoon,it has a touch of red pepper...but not worcestershire sauce...It is not a burgoo.Any game such as squab,pheasant or admissible,but the ham bone is a neccessity.

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The Cook

22566 TX

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