(Reposted Jan 2002 with note added:
"You can substitute pheasant or chicken, etc.")

Slightly modified Brunswick Stew recipe, to take advantage of leftover game in the freezer: Printer version of this recipe

2 Pheasant or 4 Grice and/or
2 ea Rabbits and/or
3 or 4 ea Squirrels
2 or so lb Venison
4 Onions, med, diced & sauteed
4 Potatoes, diced
8 c Broth (from parboil)
1/2 c Butter
8 - 10 oz Canned corn, or a cup or two fresh from cob
16 oz Lima/butter beans, can
2 cn Rotel Tomatoes
1 cn Okra (1 cup or so fresh, if available)
2 tb Worcestershire sauce
2 Bay leaves
2 ts Salt
1 ts Peppercorns
1 ts Red pepper, dried

Parboil birds, 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 an hour or two with the pot covered.
When meats are tender, seasoning as desired needed.
Add water to thin if required.
Serve in soup bowls.
A dash or two of tabasco can be substituted for the red pepper, or added as desired.
Modify ingredients according to what's in the freezer.

If you don't do game, try it with chicken and pork hocks....

Like all Brunswick Stew, better the next day and after than it is the day it's made....