I like butter and bacon fat in my Brunswick stew. This gives the necessary fat, without the taste of the salt pork.
A bit of good Sherry, and some Worchestershire Sauce perks the stew up.
A pound of Squirrel, a pound of chicken or Quail, and a pound of rabbit meat.
A pound of fresh Limas, three ears of corn, the kernels stripped off, the okra if you want it, and three or four big fat vine ripe tomatoes.
About three cups of chicken stock, correct seasonings and a sprig of thyme finish it.
