This one-pot recipe for venison brunswick stew, from Jackson County, Florida, combines all ingredients into a dutch oven and stews them for hours until tender and flavorful.
1 ½-2 pounds cooked & pulled venison (best prepared in crockpot or instant pot)
6 medium potatoes diced (peeled or not)
3 large carrots, diced
1 can whole kernel corn
1 can creamed corn
64 ounces of beef broth
1 can baby limas
1 can sweet peas (Frozen veggies work as well)
1 can crushed tomatoes
1 cup ketchup
¼ cup Worcestershire sauce
½ stick butter
2-3 tablespoons hot sauce
Salt, pepper, and garlic powder to taste
- Combine all ingredients in a crockpot and cook (4 hours on high or 8 hours on low) or in a Dutch oven on stove top, bring to boil and reduce to simmer (1 hour).