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Ingredients Jump to Instructions ↓

  1. 2 Pounds beef Shank,trimmed of excess fat

  2. 2 Pounds Fresh venison ,trimmed of excess fat

  3. 2 Pounds Fresh pork ,trimmed of excess fat

  4. Marrow bones from beef

  5. 2 Pounds Dove

  6. 2 Pounds Pheasant

  7. 1/4 Pound salt pork

  8. 9 Quarts water

  9. 4 potatoes ,peeled and diced

  10. 4 cloves of garlic ,peeled and crushed

  11. 4 carrots ,diced

  12. 4 onions ,chopped

  13. 3 green pepper ,diced

  14. 2 Cups hominy

  15. 2 Cups cabbage ,chopped

  16. 1 Quart of tomatoes ,seeded and chopped

  17. 1 Cup lima beans

  18. 1 Bunch of fresh parsley ,chopped

  19. 2 Pods of red pepper ,chopped

  20. 3 teaspoons worcestershire sauce

  21. 1/4 Cup light brown sugar

  22. 1 teaspoon cloves

  23. 1 1/2 teaspoons cinnamon

  24. salt and pepper

Instructions Jump to Ingredients ↑

  1. Sear meat in oil on all sides.

  2. In water,cook meat until tender,about 3 hours.

  3. Remove from broth.Remove meat from bone and dice.

  4. Add all the rest of the ingredients cook and stir from time to time as not to burn, until thick,about 5 hours,or until a spoon can almost stand up in it.

  5. Serve in bowls,have Cider Vinegar and Chili Powder placed about on the table as to each ones taste per bowl.

  6. A Burgoo...origins are uncertain,and they remain an unsolved mystery...Early recipe as far back as 1830.No two are the same...as it should be.

  7. To pair with this...serve Beer Cheese,Cole Slaw,Tart Potato Salad,Corn Muffins with Homemade Butter,BBQ Beans,and Venison Sandwishes with Dill Pickle,and Slices of Red Onion on Butter Bread.

  8. For Drinking...a very good Bourbon,and soft drinks For Dessert...Homemade Pies,Cakes,Cookies,and Hand Cranked Ice Cream.

  9. Note: This makes a good batch...so call a group of friends...set out the torch lights and talk into the night.

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