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Brunswick Stew With Quail Recipe

Name: Brunswick Stew With Quail
Ingredients: 8 x Quail* -- dressed & split; 3 x Squirrels -- dressed & Quartered Flour; 6 Tbsp. Butter; 1 c. Minced Scallions; 4 med Potatoes -- thinly sliced; 2 c. Lima Beans; 3 c. Okra -- sliced across; 1 c. Canned Tomatoes; 1 x Bay Leaf; 2 Tbsp. Minced Parsley; 1 1/2 tsp Salt; 2 c. Fresh Corn Kernels -- **see Note

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $8.78 view details

8 x Quail* -- dressed & split
3 x Squirrels -- dressed & Quartered Flour
6 Tbsp. Butter
1 c. Minced Scallions
4 med Potatoes -- thinly sliced
2 c. Lima Beans
3 c. Okra -- sliced across
1 c. Canned Tomatoes
1 x Bay Leaf
2 Tbsp. Minced Parsley
1 1/2 tsp Salt
2 c. Fresh Corn Kernels -- **see Note

Directions

* May substitute 1/2 chicken.**Add in corn during last 10 min.
Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hrs. Then add in the rest of the ingredients, except the corn, and sufficient water to again cover.
Simmer till the vegetables are tender, stirring often to prevent sticking to the bottom. Add in the corn and simmer 10 min more. Serve in a flat soup plate. and Food Folklore) A

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Amount Per Serving	%DV
Serving Size 443g
Recipe makes 6 servings
Calories 693
Calories from Fat 251	36%
Total Fat 28.21g	35%
Saturated Fat 11.92g	48%
Trans Fat 0.0g
Cholesterol 130mg	43%
Sodium 815mg	34%
Potassium 2106mg	60%
Total Carbs 69.66g	19%
Dietary Fiber 16.9g	56%
Sugars 8.87g	6%
Protein 43.22g	69%

Brunswick Stew With Quail Recipe

Ingredients