Cherokee Brunswick Stew

  • 1 3-4 pound of rabbit pieces
  • salt & ground pepper
  • Cayenne pepper (optional)
  • 4 strips bacon, diced (optional)
  • 6 to 8 cups chicken broth, or water
  • 2 onions, diced
  • 2 large red potatoes, scrubbed and cubed
  • 1 bay leaf
  • 1 glove garlic, diced
  • 2 cups fresh shelled lima beans, or 1 10 ounce frozen
  • 1/2 teaspoon dried oregano or thyme (optional)
  • 2 cups fresh corn kernels or 1 10 ounce frozen
  • 3 ripe tomatoes
  • 2 tablespoons minced fresh parsley

Brown rabbit in bacon grease for about 10 minutes.Add broth and bring to boil, then simmer for 15 minutes. Add rest of bacon and remaining ingredients, except parsley. Simmer for 30 to 40 minutes, until tender. Season to taste. Sprinkle with parsley and serve.

From “Spirit of The Harvest: North American Indian Cooking”, by Beverly Cox and Martin Jacobs.



2 thoughts on “Cherokee Brunswick Stew”

  1. My Papaw used to make this stew when I was a little girl in East Texas , he was Cherokee and Choctaw and was the best cook I’ve ever met!

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A Journal of Honest Food, Freedom, and The Natural World