MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: BRUNSWICK STEW
Categories: Venison
     Yield: 1 servings

     2 ea Rabbits
     4 ea Squirrels
     2 lb Venison
     4 ea Onions, med, diced & sauteed
     4 ea Potatoes, diced
     8 c  Broth (from parboil)
   1/2 c  Butter
     8 oz Cream style corn
    16 oz Lima/butter beans, can
     2 cn Tomatoes
     1 cn Okra (if available)
     2 tb Worcestershire sauce
     2 ea Bay leaves
     2 ts Salt
     1 ts Peppercorns
     1 ts 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. Modify ingredients according
 to availability.

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