Kentucky Burgoo
Ingredients
- 3 tablespoons vegetable oil
- 1 to 2 squirrels or rabbits
cut into serving pieces
- 2 to 3 pounds venison
3 to 4 inches wide, cut into large pieces
- 3 to 5 pheasant legs/thighs
bone-in
- 1 green pepper
chopped
- 1 large onion
chopped
- 2 carrots
chopped
- 2 celery ribs
chopped
- 5 garlic cloves
chopped
- 1 quart pheasant or chicken stock
- 1 quart beef or game stock
- 1 28- ounce can crushed tomatoes
- 2 large potatoes
- 1 bag of frozen corn
about a pound
- 1 bag of frozen lima beans or canned black-eyed peas
about 14 ounces
- Salt and pepper
- ¼ cup Worcestershire sauce
- Tabasco or other hot sauce on the side
Directions
- 1
Pour the oil into a large Dutch oven or soup pot and set the heat to medium-high. Working in batches, brown all the meats. Do not crowd the pan or the meat will not brown well. Salt the meat as it cooks. As they brown, move the various meats to a bowl.
- 2
Add the onions, carrots, celery and green pepper to the pot and turn the heat to high. Cook the vegetables until they are well browned; you might need to add a little more oil to the pot. When the vegetables have browned, add the garlic and cook for 1 minute. Add back the meats, along with the chicken and beef broths and the tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
- 3
Fish out the meat pieces. Strip the pheasant and squirrel off the bone. Tear the large pieces of venison into bite-sized pieces. The reason you did not do this right at the start is because venison will stay moister when it cooks in larger pieces. Return all the meat to the pot and return the stew to simmer.
- 4
Peel and cut the potatoes into chunks about the same size as the meat pieces. Add them to the stew and simmer until they are tender. Add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
- 5
Finally, add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Serve with cornbread and a bottle of hot sauce on the side.
Kentucky Burgoo
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About this Recipe
Craving a truly hearty and comforting stew that embodies the spirit of Southern cooking? This Kentucky Burgoo recipe delivers rich, deep flavors, perfect for a cozy Sunday meal or providing satisfying, delicious leftovers throughout the busy week.
Why This Recipe Works
The true secret behind an authentic burgoo is its signature blend of at least three different meats, which creates an unparalleled depth and complexity of flavor that's hard to achieve with just one. Whether you opt for game like venison, pheasant, and rabbit, or choose more readily available options such as chicken, pork, or lamb, this slow-cooked stew masterfully transforms diverse proteins and an array of garden vegetables into one incredibly cohesive and satisfying dish. Each ingredient "gets hammered into submission," as the saying goes, resulting in beautifully tender meats and a rich, savory broth.
What to Expect
Prepare for a truly robust and savory culinary experience, a comforting meal that promises to stick to your ribs and nourish your soul. Each generous spoonful offers tender, fall-apart meats perfectly melded with sweet carrots, aromatic celery and onion, and hearty potatoes, all simmered patiently in a rich, crushed tomato and stock base. You'll savor a deeply flavorful, rustic stew that warms you from the inside out, offering layers of taste and a satisfying texture that evolves with every bite. The Worcestershire sauce adds a subtle tang and umami, completing the classic profile.
Customization & Variations
The wonderful adaptability of Kentucky Burgoo is particularly evident in its protein choices. While traditional versions often feature a mix of game like squirrel, venison, or pheasant, you are encouraged to adapt the recipe based on what's available or your personal preference. Feel free to substitute with chicken, pork, lamb, rabbit, duck, or even muskrat. The key is to include at least three different types of meat to achieve that authentic burgoo complexity. For the vegetable component, frozen lima beans are a classic choice, but canned black-eyed peas make for an excellent and equally hearty alternative.
Serving & Context
This generous and substantial stew is ideal for feeding a crowd at a casual weekend gathering, offering a comforting centerpiece. It's equally perfect for providing ample, delicious meals for your family throughout the week. Serve it piping hot in deep bowls, perhaps with a dash of Tabasco or your favorite hot sauce on the side for those who enjoy an extra layer of heat.