Hi! Thought a few might like to see what evolved. I edited the below
recipe to show what i actually did last night.

---------- Recipe via Meal-Master (tm) v8.05

Title: Brunswick Stew
Categories: Soup/stew
Yield: 6 Servings

1 ea 2-pound cornish hen
1/2 lb venison
1 ea ham hock, smoked
2 oz smoked hog jowl
2 md Onions; sliced
2 cn veg-all
2 cn (1-lb) crushed tomatoes
3 md Potatoes; diced
1 cn (4oz) black ripe olives
12 oz Butter Beans (precooked, frozen)
3 ts Black Pepper
1 ts Tiparos brand patis

Cut meat in pieces and simmer in 1.5 quarts stock, until meat can easily
be removed from bones, about
2-1/4 hours.

Add rest to broth (except veg-all and olives) and simmer, uncovered, until
all is tender. Stir occasionally.

Add Veg-all and olives 2 hours before serving (note, this is next day!)

Original recipe note: Brunswick stew is one of those delectable things
that benefit
from long, slow cooking. It is a rule in some tidewater homes never to eat
Brunswick Stew the same day it is made as its flavor improves if it is
left
to stand overnight and reheated.

Carol's added note: Around here, it may use rabbit, squirrel, or even
suprisingly, at the end seafoods may be added.