Kentucky Burgoo Recipe

If you have never had Kentucky Burgoo, you should.

It is an amazing, hearty, nutritious beefy, meaty stew.

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It takes some time to create but will be filled with all things glorious and can feed an army.  Freeze quarts of this for quick go-to dinners all year.

For a step-by-step instructions with pictures go here.

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Kentucky Burgoo
Kentucky is famous for its burgoo. Kentucky Burgoo is a rich, satisfying stew full of meat, game and vegetables. Hearty enough to be a meal in itself, you won't be sorry you have this on cold days. It freezes beautifully.
Course Main Dish
Cuisine Soups & Broths
Servings
people
Ingredients
Course Main Dish
Cuisine Soups & Broths
Servings
people
Ingredients
Recipe Notes

1 Day prior to burgoo making day you will need to cook your chicken and deer leg.  To cook deer leg (or any beef roast):  place roast in large roasting pan.  Cover with water.  Salt & pepper roast and surface of water.  Add 3 tablespoons fat (lard or butter) if cooking venison.  Cook venison 10 hours in covered pan.  To cook chicken:  place rinsed bird in large roasting pan.  Cover with water.  Salt and pepper entire surface of bird and water.  Cover tightly and bake 4 hours.  You may refrigerate these as is after cooking.

The next day de-bone the venison (or beef) and chicken.  Cut meat into bite sized pieces.  Combine all bite-sized meat, all broth (from chicken & beef pans) and all other ingredients into a large sauce pot.  Simmer on stovetop over medium heat 8-10 hours or until thick.

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