Jasper Lodge Voyageur Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
David Thompson was a Canadian geographer who mapped most of the country west of Hudson Bay, including the length of the Columbia River. He also recorded some of the earliest information on several northern plains First Nations. This stew is typical of the food his explorer teams lived on. Ingredients:
3 lbs venison, in 1 inch cubes (or beef) |
3 tablespoons vegetable oil |
2 cups onions, chopped |
3/4 cup maple syrup |
3 cups potatoes, diced, skin on |
2 cups turnips, diced |
1 cup green onion, cut into small rounds |
4 cups venison stock (or beef) |
salt |
pepper |
Directions:
1. In a pan heat the oil, add the venison and cook until the pieces are cooked on all sides.
2. Add the onions and cook for 1 minute.
3. Then stir in the maple syrup, and continue to cook for at least 3 to 4 more minutes.
4. Stir in potatoes, turnips and green onions and cook.
5. Add stock, salt, and pepper, and simmer for one hour or until tender.
|
|