Daring Cooks April Challenge – Brunswick Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club. She offered two recipes – one a longer more tedious one, and one a simpler one.

I decided to adopt the more tedious one, seeing how I already had some homecooked chicken broth in the freezer. I replaced the rabbit’s meat with pork. The stew was one of the most flavourful I’ve ever tasted. Hubby thought that it was simply bursting with flavours! The addition of lemon juice and red wine vinegar gave the stew some tang. Even those most seemed to like it that way, I somewhat preferred the stew before the sourish stuff were added. Maybe it’s just because I do not have much of a preference for sour foods.

Enough said. Here are some pictures. They say that when correctly done, the stew is so chunky and thick that a spoon will stand straight when placed in it. Here is the evidence!