Finally !
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I tried Colonial Williamsburg Brunswick stew back years ago when we used to do the family va action there most years . And in the last five or so years I’ve wanted to try making it . I did last year using pheasant thighs as the meat source . But I’d wanted to try the supposedly original protein ingredients meaning rabbits and or squirrels . So I pulled the single rabbit I had and four squirrels and started them in a boil . After they came to a boil I let the simmer about two hours then removed the pieces and added the vegetable ingredients . While they simmered I pulled the meat from the bone and then added the meat along with seasoning and a couple scoops of flour for thickening . Tommorrow we’ll see what the shop vultures have to say :rotf:
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First rabbit with a VH 16 26” I no longer have and a squirrel with a DH 16 32” I no longer have as well .
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I wannabe a "shop vulture", looks tasty to me. Bring some to PA for further evaluation :)
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I bet those vultures are flying around right now....looks good to me....I m going to save your recipe....thanks charlie
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Leave the limas out and count me in.
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Mr. Roberts I failed to mention I don’t have any more tree rats in the freezer , hence the reason I can’t make anymore like this until next season . We’re doing lunch now . And if I must say so it isn’t bad ! Tree rats may have a rough season in 2023 until I put a dozen in the freezer !
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