Kentucky Burgoo

Name: Kentucky Burgoo
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 3 tablespoons vegetable oil; 1 to 2 squirrels or rabbits, (cut into serving pieces); 2 to 3 pounds venison, (3 to 4 inches wide, cut into large pieces); 3 to 5 pheasant legs/thighs, (bone-in); 1 green pepper, (chopped); 1 large onion, (chopped); 2 carrots, (chopped); 2 celery ribs, (chopped); 5 garlic cloves, (chopped); 1 quart pheasant or chicken stock; 1 quart beef or game stock; 1 28- ounce can crushed tomatoes; 2 large potatoes; 1 bag of frozen corn, (about a pound); 1 bag of frozen lima beans or canned black-eyed peas, (about 14 ounces); Salt and pepper; ¼ cup Worcestershire sauce; Tabasco or other hot sauce on the side

Instructions

Prep:20minCook:3h

This is one of the best Sunday stews you can make because the leftovers reheat beautifully all week, for either a quick supper or for lunches at work. Don't worry if you don't have squirrel, venison and pheasant. The only true rule in burgoo seems to be that you need at least three different meats, so let your imagination wander: Chicken is obvious, as is pork. But lamb, rabbit, hare, other game birds, duck, muskrat, whatever. It'll all get hammered into submission in this stew regardless.

Updated at: Sun, 26 Jan 2025 12:09:19 GMT