MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: BRUNSWICK STEW
  Categories: Venison
       Yield: 1 servings
       2 ea Rabbits
       4 ea Squirrels
       2 lb Venison
       4 ea Onions, med, diced & sauteed
       4 ea Potatoes, diced
       8 c  Broth (from parboil)
     1/2 c  Butter
       8 oz Cream style corn
      16 oz Lima/butter beans, can
       2 cn Tomatoes
       1 cn Okra (if available)
       2 tb Worcestershire sauce
       2 ea Bay leaves
       2 ts Salt
       1 ts Peppercorns
       1 ts Red pepper, dried
   Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
   venison into chunks, flour, and brown. Add all ingredients to a large
   pot and simmer slowly for about an hour with the pot covered. When
   meats are tender, check if seasoning adjustment is needed. Add water
   to thin if required. Serve in soup bowls. A dash or two of tabasco
   can be substituted for the red pepper. Modify ingredients according
   to availability.