Wild In The Kitchen: Wild Game Brunswick Stew

Wild Game Brunswick Stew

The beauty of wild game Brunswick Stew is that there are no steadfast rules as to what the meat can be. You can use venison, turkey, dove, quail and even squirrel. This recipe uses venison and quail. Cook in a crockpot set on low on Friday night and enjoy it all day Saturday during the football games, or cook it all day on Saturday and have it ready when you get home from hunting.

Smoked venison hindquarter
8 quail
3 cups diced Yukon Gold potatoes
1 stick butter
3 cups diced onions
2 tbsp minced garlic
1 tbsp ground black pepper
1 tbsp seasoned salt
1/4 cup Worcestershire sauce
2 cups BBQ sauce
2 15-oz. cans crushed tomatoes
2 15-oz. cans drained Lima beans
32-ozs. beef broth

Shred the venison tenderloin. Cut quail into halves. Add all ingredients into a crockpot and set on low. It’s that simple!