Brunswick Stew With Quail Recipe
Servings: 6
Ingredients
- 8 x Quail* -- dressed & split
- 3 x Squirrels -- dressed & Quartered Flour
- 6 Tbsp. Butter
- 1 c. Minced Scallions
- 4 med Potatoes -- thinly sliced
- 2 c. Lima Beans
- 3 c. Okra -- sliced across
- 1 c. Canned Tomatoes
- 1 x Bay Leaf
- 2 Tbsp. Minced Parsley
- 1 1/2 tsp Salt
- 2 c. Fresh Corn Kernels -- **see Note
Directions
- * May substitute 1/2 chicken.**Add in corn during last 10 min.
- Flour the quail and squirrels lightly and brown them in butter; place in a large pot and cover with water. Simmer for 1 1/2 hrs. Then add in the rest of the ingredients, except the corn, and sufficient water to again cover.
- Simmer till the vegetables are tender, stirring often to prevent sticking to the bottom. Add in the corn and simmer 10 min more. Serve in a flat soup plate. and Food Folklore) A
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 6 servings | |
| Calories 693 | |
| Calories from Fat 251 | 36% |
| Total Fat 28.21g | 35% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 815mg | 34% |
| Potassium 2106mg | 60% |
| Total Carbs 69.66g | 19% |
| Dietary Fiber 16.9g | 56% |
| Sugars 8.87g | 6% |
| Protein 43.22g | 69% |
