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Brunswick stew historically was a hunter’s pot luck of whatever critters could be bagged along with whatever vegetables were ready to pick. Now that the government forbids serving game that its agencies have not inspected, restaurant Brunswick stew is made with shreds of barbecued pork or chicken that give it a smoky punch. It is thick stuff, easily eaten with a fork and stout enough to be a meal (along with some cornbread), but it almost always appears as a companion to barbecued meats. Recipes vary tremendously; tomatoes always are part of the mix; lima beans and corn kernels are common; okra sometimes is added. It rarely is encountered outside of Virginia, North Carolina and Georgia.