Ben Steele's Traditional Native American Venison Stew

Recipe Ingredients

1 lb	454g / 16oz	Venison
3 lbs	1362g / 48oz	Turnips - (to 4) (medium)
6		Potatoes - (to 7)
1		Winter squash (small)
5		Onions - peeled, chopped
1		Smoked garlic bulb
2 tablespoons	30ml	Buffalo jerky scraps made with
		Salt and hand-ground chili powder
2		Hot chili peppers (small)
1/2 teaspoon	2.5ml	Chili powder - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Bacon fat - (to 3)
2 tablespoons	30ml	Fresh sage - (to 3)
2 tablespoons	30ml	Fresh thyme - (to 3)
2 tablespoons	30ml	Fresh marjoram - (to 3)
2		Bay leaves - (to 3)
2		Cornhusks - soaked in water
		Water to cover stew

Recipe Instructions

Cut venison into 1/2-inch by 1-inch pieces. Cut turnips into small pieces. Peel and cut potatoes into small pieces. Peel and seed winter squash, cut into pieces smaller than potatoes and turnips.

Put meat, vegetables and garlic in clay pot with a top. Add jerky, peppers, chili powder 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.

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 hours, dig up the pot. (If you don't have a cooking pit, cook the ingredients in a crockpot on high for 6 hours, then overnight on low). Open and enjoy.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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