This recipe as written would produce a sweeter stew than I tasted at the Moonlite Inn. As I am unable to obtain the mutton, I used a venison shoulder, fresh and deboned. I used tomato paste instead of ketchup, deleted the corn, and added a little BBQ sauce. This yielded a stew almost identical. Overall, outstanding!
This recipe was inspired by the burgoo at the Moonlite Bar-B-Q Inn in Owensboro, Kentucky. Order barbecue mutton with sauce online at www.moonlite.com, or call 1-800-322-8989.
Yield: Makes 20 to 25 servings
- 1 (3-pound) whole chicken
- 2 gallons water
- 3/4 pound cabbage, finely chopped
- 3/4 pound onion, finely chopped
- 5 pounds Yukon gold potatoes, peeled and diced
- 2 (15.25-ounce) cans corn or 2 cups fresh corn kernels
- 3/4 cup ketchup
- 2 pounds chopped barbecue mutton with sauce
- 3 (10 3/4-ounce) cans tomato puree
- 3/4 cup white vinegar
- 1/2 cup Worcestershire sauce
- 2 1/2 tablespoons salt or to taste
- 2 tablespoons black pepper
- 2 to 3 tablespoons lemon juice
- 1 teaspoon ground red pepper
- Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.
- Remove chicken, reserving broth in stockpot. Add cabbage and next 4 ingredients to chicken broth. Bring to a boil, and cook 50 minutes or until vegetables are tender.
- Remove chicken meat from bone, and chop. Discard chicken bones and skin.
- Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.
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