Kentucky Burgoo

Kentucky Burgoo and Virginia Sheep Stew are unique among Southern stews in their use of mutton or lamb, hinting at the historical importance of sheep in Southern culture and diet. While western Kentucky burgoo recipes are distinguished by the inclusion of mutton, many of them include other meats - squirrel, veal, ox tail, beef, or pork - bringing to mind jokes told by stewmasters that refer to “possum or animals that got too close to the pot.”

Origins of Burgoo | Digital Traditions
Episode 4


Project advisor Jay Williams reads from the book “Tale of the Elk”. Williams organized and developed the exhibit “Southern Stews” in 2001.