Chuck'S Wild Brunswick Stew - cooking recipe

Ingredients

1 squirrel, cut up
1 rabbit, cut up
1 lb sirloin steak, cut into bite size pieces
water, as required
2 -3 large potatoes, cubed small
1 large onion, diced
1 (15 ounce) can whole corn
1 (15 ounce) can lima beans
1 (15 ounce) can pinto beans
3 large stalk celery, sliced 1/4-inch
3 large carrots, sliced 1/4-inch
3 garlic cloves, smashed
cooking oil, as required
salt, pepper, and seasonings to taste

Preparation

In a large stew pot place the rabbit and squirrel and cover by 3 inches of water.
Stew the two until the meat is ready to fall off the bones.
This may take 1-2 hours depending on your heat, but slow is best.
As this is stewing brown the sirloin in cooking oil in a skillet.
Remove sirloin and sit aside.
When squirrel and rabbit are ready remove from water and cool.
Pull off all meat from bones with your fingers and put with the steak, discard bones.
After the water has cooled skim off the fat or any materials on top.
Place all the meat back into the broth you have just made and begin to simmer.
Add potatoes, onion, corn, beans, carrots, celery and garlic.
Add some additional water if needed to cover by 1-2 inches.
Simmer for several hours to thicken the stew.
Thickness is a personal preference to your own likeness and for dipping.
When thickness is reached salt, pepper and season with your personal.
stew seasoning.
Serve hot.
Note 1: Leftovers can be frozen and reheated in microwave.
Note 2: You may bypass the stewing of the animals and instead brown them inches.
a skillet and add later to water but the broth will not be as rich and flavorful.
Note 3: Serve with some crusty bread or crackers to dip in the stew. Awesome!