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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.
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| Servings |
| 20people |
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- 1 Whole ChickenCut into bite sized pieces & broth
- 1 beef roast(or Deer leg) – Cut into bite sized pieces & broth
- 2quarts tomatoes
- 2quarts lima beans
- 3 onionsdiced
- 1 green pepperdiced
- 1 sweet pepperdiced
- 12cloves garlicminced
- 3 carrotsdiced
- 1large bag frozen cornor 2 quarts canned corn
- 1large bag frozen okraor 2 quarts canned okra
- 4tbsp apple cider vinegarI use raw
- 1small can tomato paste
- 3 tbsp worchestershire
- 3tsp Saltmore to taste
- 1tsp peppermore to taste
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.