Fashioned after a recipe Gale discovered, called Kentucky Burgoo, which listed specific ingredients--especially the meat--as I recall, wild boar, squirrel and venison...soup stock and Guiness beer. Gale's Burgoo is concocted from whatever meats are handy. As with the original she always starts with at least three meats--this one has four, chicken, venison, ham and sage grouse. She then adds veggies and a bunch of other stuff. Into this one I watched her toss carrots, sweet and white potatoes, onion, celery, peas, string beans (?), mushrooms, beef (or chicken?) stock, a pint or so porter beer (couldn't come up with Guiness this time around in Dillon) canned tomatoes, tomato paste and a variety of spices (ask her). Instead of outside in the dutch oven as we often do, this one went into the oven at, I think, 350 degrees for about 4 hours...Anyway, served over fresh baked cornbread, trust me, this is one you do not want to miss...
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