Name: Kentucky Burgoo
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 people
Ingredients: 3 tablespoons vegetable oil; 1 to 2 squirrels or rabbits, (cut into serving pieces); 2 to 3 pounds venison, (3 to 4 inches wide, cut into large pieces); 3 to 5 pheasant legs/thighs, (bone-in); 1 green pepper, (chopped); 1 large onion, (chopped); 2 carrots, (chopped); 2 celery ribs, (chopped); 5 garlic cloves, (chopped); 1 quart pheasant or chicken stock; 1 quart beef or game stock; 1 28- ounce can crushed tomatoes; 2 large potatoes; 1 bag of frozen corn, (about a pound); 1 bag of frozen lima beans or canned black-eyed peas, (about 14 ounces); Salt and pepper; ¼ cup Worcestershire sauce; Tabasco or other hot sauce on the side