Course
Main
Duration
2 hours
Serves
6
This recipe is a modified classic Brunswick stew—a meal that Southern states like Virginia, North Carolina, and Georgia all claim to have originated. Each location’s recipe differs slightly based on common local ingredients and popular wild game. Although most modern recipes call for chicken or smoked pork, a traditional dish would contain a variety of small game like squirrel, rabbit, and possum. I’m using venison, but as you can see, any meat works.
Another twist I put on this recipe is searing all the main ingredients before adding them to the stew. Searing adds smoky flavors to the broth, creating a depth and complexity that it otherwise lacks. Also, I opted to use edamame, but any sort of bean will do. Between the choice of protein, vegetables, legumes, and barbecue sauce, this ingredient list allows for a lot of freedom and creativity. Embrace it—that’s part of what makes this a true Brunswick stew.
Ingredients
- 2 lb. venison roast or steaks
- 1 medium yellow onion
- 3 medium tomatoes
- 3 ears of corn
- 2 tbsp. oil
- 4 strips of thick-cut bacon, chopped
- 4 garlic cloves, minced
- 1 cup prepared edamame
- 1 cup sliced okra
- 3 red potatoes
- 1/2 tsp. red pepper flakes
- 1/2 tsp. minced fresh thyme
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 cups of wild game stock or beef stock
- 1 cup barbecue sauce
- Corn bread on the side
Also works with
Special equipment
Preparation
- Preheat your grill to high heat. Rub the steaks, onion, tomatoes, and corn with 2 teaspoons of oil and place on the grill to sear. Sear each side of the steaks, but do not cook through. Allow the corn, onion, and tomatoes to char slightly. Remove the meat and veggies and allow to cool. Once cooled, cut the corn from the cob, cube the steaks, and dice the onion and tomatoes.
- Bring a large Dutch oven to medium-high heat. Add the chopped bacon and garlic and cook for 2-3 minutes, stirring frequently. Mix in the edamame, okra, potatoes, diced tomatoes, diced onion, corn kernels, red pepper flakes, thyme, salt, and black pepper. Allow to cook for 2-3 more minutes, stirring frequently.
- Stir in the wild game stock and barbecue sauce. Allow the mixture to simmer for 30-45 minutes, or until the cubed potato pieces are tender.
- Remove from heat and serve with freshly baked cornbread.
This recipe is a modified classic Brunswick stew—a meal that Southern states like Virginia, North Carolina, and Georgia all claim to have originated. Each location’s recipe differs slightly based on common local ingredients and popular wild game. Although most modern recipes call for chicken or smoked pork, a traditional dish would contain a variety of small game like squirrel, rabbit, and possum. I’m using venison, but as you can see, any meat works.
Another twist I put on this recipe is searing all the main ingredients before adding them to the stew. Searing adds smoky flavors to the broth, creating a depth and complexity that it otherwise lacks. Also, I opted to use edamame, but any sort of bean will do. Between the choice of protein, vegetables, legumes, and barbecue sauce, this ingredient list allows for a lot of freedom and creativity. Embrace it—that’s part of what makes this a true Brunswick stew.
Ingredients
- 2 lb. venison roast or steaks
- 1 medium yellow onion
- 3 medium tomatoes
- 3 ears of corn
- 2 tbsp. oil
- 4 strips of thick-cut bacon, chopped
- 4 garlic cloves, minced
- 1 cup prepared edamame
- 1 cup sliced okra
- 3 red potatoes
- 1/2 tsp. red pepper flakes
- 1/2 tsp. minced fresh thyme
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 cups of wild game stock or beef stock
- 1 cup barbecue sauce
- Corn bread on the side
Also works with
Special equipment
Preparation
- Preheat your grill to high heat. Rub the steaks, onion, tomatoes, and corn with 2 teaspoons of oil and place on the grill to sear. Sear each side of the steaks, but do not cook through. Allow the corn, onion, and tomatoes to char slightly. Remove the meat and veggies and allow to cool. Once cooled, cut the corn from the cob, cube the steaks, and dice the onion and tomatoes.
- Bring a large Dutch oven to medium-high heat. Add the chopped bacon and garlic and cook for 2-3 minutes, stirring frequently. Mix in the edamame, okra, potatoes, diced tomatoes, diced onion, corn kernels, red pepper flakes, thyme, salt, and black pepper. Allow to cook for 2-3 more minutes, stirring frequently.
- Stir in the wild game stock and barbecue sauce. Allow the mixture to simmer for 30-45 minutes, or until the cubed potato pieces are tender.
- Remove from heat and serve with freshly baked cornbread.