Venison Brunswick Stew

By: Hannah Lee Leidy
Venison Brunswick Stew

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
  1. 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).

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