Georgia Brunswick Stew-Jim Sanders Family Recipe

~Doc Lawrence

For many years they gathered for barbecue, Brunswick Stew, fine French wines and elevated conversation in the rear of his legendary Atlanta wine store. Jim Sanders was rightly called the father of fine wines in Georgia. He also was a genuine gourmet with a highly develop palate, who loved to entertain.

Sanders, a bear of a man, was well-educated with a Master's in English from Emory University. He was proud of his service in the Army during World War II, when he was wounded five times during the Pacific Campaign. A native of Covington, Georgia, his culinary skills reflected Georgia and French influences. 

Just prior to his death, Jim gave me his notes which contain many recipes. His Brunswick Stew recipe was handed down through generations of his family. It has the flavor of America with a distinctly exciting Southern accent.

JIM SANDERS GEORGIA BRUNSWICK STEW

INGREDIENTS:

1 four-pound baking chicken

4 pounds ground pork

1/2 teaspoon ground black pepper

1 teaspoon Tabasco sauce

1-tablespoon chili powder

1 tablespoon thyme

1 tablespoons cayenne pepper

2 cups chopped onions

1 cup red wine, preferably Rhone style

3 to 4 tablespoons bacon drippings

36 ounces tomato juice

4 ounce tomato catsup

3 cups cut shoepeg corn

Kosher salt and black pepper

PREPARATION:

Boil the chicken until it is very tender, cool, de-bone and chop the meat finely. Meanwhile, in a large pot over medium heat, braise the pork until half done. Add half the chopped onions, one chopped garlic clove, chili powder, thyme, cayenne pepper and a generous sprinkling of kosher salt and black pepper. Continue to braise until the meat is well browned, stirring every few minutes to break up any lumps and combine with chicken. Add the tomato juice and catsup and simmer for 11/2 hours. Add the rest of the chopped onions, another chopped garlic clove and simmer for another 30 minutes. Taste for salt and spoon off the fat before serving.

Jim always served a Beaujolais or Rhone wine with this dish. Iced tea (sweet) and fresh-squeezed lemonade are also wonderful beverage accompaniments.

NOTE: I have a limited number of Jim's cookbooks. Contact me is interested: 

doclawrence@mindspring.com