Wild Game Recipes
Dutch Oven Rockchuck Southern Burgoo
The Cook: Sharon Watson
Serves 8
3 Tbs. bacon fat
1 Rockchuck, cut up
1 Medium chicken, cut up
2 Qts. water
2 Tsp. salt
2 Cups onion, chopped
1 Garlic clove, chopped
1 Cup potatoes, diced
5 Stalks of celery, diced
3 Carrots, diced
1 Green pepper, chopped
3/4 Cup dried butter beans
2 Medium cans stewed tomatoes
1 Medium can tomato sauce
1 - 2 Medium cans cooked corn
1 can okra
1/4 Tsp. ground red pepper
1 Tbs. brown sugar
1 Bay leaf
1/4 Cup margarine, or butter, melted
1/2 Cup flour
Fresh or dried parsley
Black pepper to taste
Place rockchuck pieces in dutch oven with 2 Tbs. bacon fat. Brown well. Add water, chicken and salt. Cover and cook over low heat until meat is tender, about 1 to 1 1/2 hours.
Remove meat to cool, then take away bones and skin. Skim the broth. Cut meat up into smaller pieces and return to broth.
In a skillet, cook onions in 1 Tbs. bacon fat until clear and soft. Add onions to broth, along with garlic, potatoes, celery, carrots, green peppers, butter beans, tomatoes, tomato sauce, red pepper, black pepper, brown sugar, and bay leaf. Cook slowly for about 2 hours.
Add canned corn and okra; cook 15 minutes longer. Blend melted butter with flour; stir into Burgoo until thickened. Season further to taste and garnish with parsley.