Kentucky Burgoo Recipe

Name: Kentucky Burgoo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 gal. water; 3/4 c. salt; 1/2 c. black pepper; 1/4 c. sage; 10 large red pepper pods; 2 pork shoulders; 1 beef brisket; 1 large venison quarter or small goat; 1 large possum (optional); 2 young ground hogs (optional); 2 yearling raccoons (optional); 12 large onions; 6 chickens; 4 rabbits; dove, quail and pheasant; 20 ears corn, cut from cob or 20 (16 oz.) cans whole kernel corn; 1 gal. beer or 1 qt. wine; 20 tomatoes; 20 potatoes, quartered; 5 (16 oz.) cans lima beans; 3 stalks celery, chopped; 5 lb. yellow cornmeal

Servings: persons

20 gal. water
3/4 c. salt
1/2 c. black pepper
1/4 c. sage
10 large red pepper pods
2 pork shoulders
1 beef brisket
1 large venison quarter or small goat
1 large possum (optional)
2 young ground hogs (optional)
2 yearling raccoons (optional)
12 large onions
6 chickens
4 rabbits
dove, quail and pheasant
20 ears corn, cut from cob or 20 (16 oz.) cans whole kernel corn
1 gal. beer or 1 qt. wine
20 tomatoes
20 potatoes, quartered
5 (16 oz.) cans lima beans
3 stalks celery, chopped
5 lb. yellow cornmeal

1
Kindle a good hardwood fire in a shallow pit in an open space, free from overhanging trees.
2
Combine water and seasonings in a large cast-iron pot; bring to a full boil.
3
Add pork, beef, venison, possum, ground hog, raccoons and onions.
4
Cook at a low boil for 2 to 3 hours.
5
Add chicken, rabbits, game birds (whatever amount available) and corn.
6
Allow fire to burn low enough to maintain a good simmer for 8 to 10 hours, stirring occasionally with a wooden ladle (a boat paddle works well).
7
Avoid sticking; if ladle will stand upright in mixture, add water.
8
Stir in liquor for flavor.
9
The ingredients should cook to pieces with bones settling to the bottom during the last 6 hours of cooking time.
10
Clear pot of bones and gristle.
11
When 4 hours remain, add tomatoes, potatoes, beans and celery.
12
Continue vigorous simmer, stirring until vegetables are thoroughly mixed.
13
Check for consistency, adding water to thin or cooking down for thicker stew.
14
Use cornmeal to prepare scalded cornbread.

2158

kcal

Calories

Fat

373

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 20 gal. water, 3/4 c. salt, 1/2 c. black pepper, 1/4 c. sage, and more.

Yes, Kentucky Burgoo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kentucky Burgoo

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