KITCHEN MAGIC

CHEROKEE BRUNSWICK STEW

BY DAVID SPITZER
Special to the Saipan Tribune

When I was in culinary school, I remember an assignment we had to define all of the different cooking styles and regions of the United States. I found a lot of very interesting authentic recipes of the North American Indian. Here is one I have used before in a banquet function.

Powhatan, Chicahominy, and Cherokee cooks, following Algonquian and Iroquoian custom, always had food ready to serve if someone stopped by. In their households, a bubbling pot of soup or stew simmered at all times. A favorite recipe combined wild game—usually squirrel, rabbit, or turkey—with corn, beans, and tomatoes. However, like the delicious soups produced by French farmers’ wives, the exact recipe for what the Jamestown settlers called Brunswick Stew depended on what leftovers were available to add to the pot.

We like the flavor of this Cherokee version of Brunswick Stew, which calls for browning the rabbit in bacon drippings before adding broth and vegetables, but other traditional Indian recipes for the dish omit this step.

1 31⁄2 to 4 pound rabbit, cleaned cut into serving pieces, or 1 31⁄2 to 4 pound chicken, cut into serving pieces
salt and ground pepper
Cayenne pepper (optional)
4 strips bacon, diced (optional)
6 to 8 cups chicken broth or water
2 onions, peeled and quartered
2 large red potatoes, scrubbed and cubed
1 clove garlic, minced
1 bay leaf
1⁄2 tsp dried oregano or thyme (optional)
2 cups shelled fresh lima beans or 1 10 ounce package frozen
2 cups fresh corn kernels or 1 10-ounce package frozen
3 ripe tomatoes, quartered
2 tbsp minced fresh parsley

Pat rabbit pieces dry and season with salt, pepper, and cayenne. Cook bacon in a large heavy pot or Dutch oven over medium-low heat. When fat is rendered, remove bacon and reserve. Raise heat to medium-high.

Add rabbit to hot drippings and brown lightly on all sides, about 10 minutes. Add broth and bring to boil, reduce heat. And simmer for 15 minutes. (If you omit the browning step, simmer for 30 minutes.) Add reserved bacon and remaining ingredients except parsley. Simmer for 30 to 40 minutes until meat is tender. Taste for seasoning, adding more salt and pepper if desired. Sprinkle with parsley and serve. Serves 4 to 6.

David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.