 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Stress on the first syllable — Kentuckians don't speak French. Burgoo is a stew made in vast quantities in Kentucky, and as far as I know, it unknown outside the Bluegrass State. Burgoo is a western Kentucky dish — and western Kentucky is one of the very few places in the US where mutton is popular. Read more . There really isn't a recipe for burgoo. There are many variants, and Kentuckians often engage in burgoo wars. The other thing about burgoo is that most recipes make hundreds of gallons. This is Robin Garr's burgoo recipe, which was in turn his grandfather's recipe. Note that it says: Some traditional Burgoo procedures call for varmint meat, whatever's available from squirrels and rabbits to weasel, possum and stranger stuff, but this is strictly optional, and city folk generally don't hold with it. Do with that information what you will. Ingredients:
2 gallons water |
5 lb. stewing hen |
2 lb. boneless pork, in pieces |
2 lb. varmint (opt) |
1st vegetable batch |
2 c. okra |
3 c. chopped onions |
3 quarts cubed potatoes |
3 quarts chopped tomatoes |
chopped celery, celery leaves and parsley to taste |
2nd vegetable batch |
6 c. lima beans |
6 c. corn kernels |
1/2 c. minced green pepper |
1 onion, chopped |
4 slices bacon, cooked and crumbled |
1 t. sugar |
salt and pepper to taste |
worcestershire sauce and louisiana hot sauce to taste |
Directions:
1. Put the hen, cleaned and dressed varmint, and pork in the water, bring to a boil, then a low simmer. Note that the vegetables are in two groups? That's because you add them in two batches. Add the first batch of vegetables (okra, etc.) and simmer for hours, until very done. Add the second batch of vegetables and cook until done (chicken and pork should have fallen to shreds by now). Add crumbled bacon, then seasonings to taste.
|
|