Traditional Kentucky stew using three different wild game meats
Author:TJ
Ingredients
Scale
Meats
1 lb rabbit loin or chicken
1 lb venison or mutton or beef stew meat
1 lb pork shoulder or squirrel or wild hog back strap
4 large knuckle or beef bones
4 quarts water
Vegetables
6 medium onions – finely chopped
4 cloves garlic – minced
2 green peppers – seeded and finely chopped
1 medium turnip – peeled and small diced
28 oz canned marzano peeled tomatoes – chopped
1 large carrot – peeled, sliced and chopped
2 cups freshly shelled small butter beans
6 oz tomato paste
2 cups celery – thinly sliced
2 cups green cabbage – finely chopped
1 whole red pepper pod
Seasonings and Thickeners
1 lb fresh okra – sliced
5–6 ears fresh corn – kernels sliced off the cob, milk reserved
1/4 cup salt
Juice from 1 large lemon
1 TBL worcestershire sauce
1 TBL sugar
1–1/2 tsp coarse black pepper
3/4 tsp cayenne pepper
Instructions
Day One
Combine the meats, beef bones and water in a large pot, bring it to a boil, cover and lower the heat to a simmer for 4 hours, let cool, strain and reserve the stock
Remove and discard any skin, bone or gristle from the meats
Cut the meats into 1″-2″ pieces, then shred them with forks, return the meat to the reserved stock and refrigerate overnight
Day Two
Skim off and discard half the congealed fat
Whisk together the dry seasonings
Return the pot to the stove, add the vegetables and 2/3 the dry seasonings, bring to a simmer for an hour until it begins to thicken
Slice the okra and cut the kernels off the corn cobs, scrape the cobs for the milk
Add the okra, kernels and milk to the pot
Add the worcestershire sauce, lemon juice, remaining dry ingredients and stir to combine
Continue to cook uncovered, until the consistency is a thick stew in which a spoon will stand straight up – about two hours