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  • Ben Steele's Traditional Native American Venison Stew

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    Ben Steele's Traditional Native American Venison Stew
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb venison
    • 3 med turnips - (to 4)
    • 6 x potatoes - (to 7)
    • 1 sm winter squash
    • 5 x onions peeled, minced
    • 1 whl smoked garlic bulb
    • 2 Tbsp. buffalo jerky scraps made with salt and hand-grnd chili pwdr
    • 2 sm warm chili peppers
    • 1/2 tsp chili pwdr (optional) Salt to taste Freshly-grnd black pepper to taste
    • 2 Tbsp. bacon fat - (to 3)
    • 2 Tbsp. fresh sage - (to 3)
    • 2 Tbsp. fresh thyme - (to 3)
    • 2 Tbsp. fresh marjoram - (to 3)
    • 2 x bay leaves - (to 3)
    • 2 doz cornhusks soaked in water Water to cover stew

    Directions

    1. Cut venison into 1/2-inch by 1-inch pcs. Cut turnips into small pcs. Peel and cut potatoes into small pcs. Peel and seed winter squash, cut into pcs smaller than potatoes and turnips.
    2. Put meat, vegetables and garlic in clay pot with a top. Add in jerky, peppers, chili pwdr and salt and pepper. Stir in bacon fat. Wash herbs well and place them, with stems on, on top of other ingredients. Fill the cooker with water. Put top on pot.
    3. Dig a hole about 1 foot deep in your yard. Line hole with rocks, warmed with the coals of a wood fire, and bury clay pot in the pit, taking care to cover all sides and top of cooker with wet cornhusks. After 7 to 8 hrs, dig up the pot. (If you do not have a cooking pit, cook the ingredients in a crockpot on high for 6 hrs, then overnight on low). Open and enjoy.
    4. This recipe yields 6 to 8 servings.

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