Dutch Oven Rockchuck Southern Burgoo

Recipe Ingredients

3 tablespoons	45ml	Bacon fat
1		Rockchuck - cut up
1		Chicken - cut up (medium)
2		Water
2 teaspoons	10ml	Salt
2 cups	125g / 4.4oz	Onion - chopped
1		Garlic clove - chopped
1 cup	146g / 5.1oz	Diced potatoes
5		Celery stalks - diced
3		Carrots - diced
1		Green pepper - chopped
3/4 cup	120g / 4.2oz	Dried butter beans
2		Stewed tomatoes
1		Tomato sauce
1		Cooked corn - (to 2 cans)
1		Okra
1/4 teaspoon	1.3ml	Ground red pepper
1 tablespoon	15ml	Brown sugar
1		Bay leaf
1/4 cup	49g / 1.7oz	Margarine or butter - melted
1/2 cup	31g / 1.1oz	Flour
		Fresh or dried parsley
		Freshly-ground black pepper - to taste

Recipe Instructions

Place rockchuck pieces in Dutch oven with 2 tablespoons bacon fat. Brown well. Add water, chicken and salt. Cover and cook over low heat until meat is tender, about 1 to 1 1/2 hours.

Remove meat to cool, then take away bones and skin. Skim the broth. Cut meat up into smaller pieces and return to broth.

In a skillet, cook onions in 1 tablespoon bacon fat until clear and soft. Add onions to broth, along with garlic, potatoes, celery, carrots, green peppers, butter beans, tomatoes, tomato sauce, red pepper, black pepper, brown sugar, and bay leaf. Cook slowly for about 2 hours.

Add canned corn and okra; cook 15 minutes longer. Blend melted butter with flour; stir into Burgoo until thickened. Season further to taste and garnish with parsley.

This recipe yields 8 servings.

Source:
Idaho Fish 'n' Hunt at http://www.idfishnhunt.com/burgoo.htm

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