Brunswick stew

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. Recipe
  date: 01/15/63