Brunswick Stew

Ingredients for Brunswick Stew

• 1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces

• 130g plain flour

• 1 teaspoon cayenne

• 60ml vegetable oil, divided

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 2 garlic cloves, finely chopped

• 1 Turkish or 1/2 California bay leaf

• 425ml reduced-sodium chicken broth

• 1 (800g) can whole tomatoes in juice, drained, reserving juice, and chopped

• 1 (275g) package frozen corn

• 1 (275g) package frozen lima beans

How to make Brunswick Stew

Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoons black pepper.

Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.

Add remaining tablespoon oil to pot along with onion, pepper, garlic, 3/4 teaspoons salt, and 1/2 teaspoons pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.

Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.