Burgoo

Break the rabbit down to serving size pieces, keeping the legs whole and chopping the rest into two inch segments.

Brown all the meat on one side only in a little oil in a hot pan, lifting it off once it releases with no resistance.

Halve the pheasants with a heavy cleaver and brown skin side down, then the beef, then the crumbled venison.

Peel and slice the carrots on the bias.

Add a splash of fat to the fond in the pot with the chopped green onion, green bell pepper and carrots, and a splash of beef stock to deglaze and scrape up the fond.

Return all the meat, cover the rest of the way with beef and chicken stock, add the can of chopped tomatoes and the bay leaves.

Bring to a simmer, partially cover and braise two hours.

Pull out the rabbit and pheasant, let them cool a little, skin them and shred the meat off the bones into bite-sized pieces, then return it to the pot.

Peel and cut the russet into one inch chunks and soak in water about 30 minutes to remove excess starch.

Add the potatoes and corn first, as they take longest, and cook 20 minutes.

Add the okra and the lima beans, bring back to a simmer and cook another 10 minutes.

Add the Worcestershire sauce and many dashes of Tabasco, then season to taste with kosher salt and freshly ground black pepper.