Native American Venison Stew |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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By request I’m adding my favorite Native American Recipe. This is a hearty stew that’s great for warming the bones on a cold day. The venison in this recipe could be substituted with Buffalo, beef, or goat. Ingredients:
1 1/2 pounds venison, cubed into bite-sized pieces |
1/4 cup corn oil or canola oil (do not substitute with soybean oil) |
1 medium onion, coarsely chopped |
5 scallions (green spring onions), chopped |
3 large cloves garlic, finely diced |
8 small red potatoes, quartered |
1 small rutabaga, cut into bite-sized pieces |
3 celery stalks, diced |
1 red pepper, cut into bite-sized pieces |
2 bay leaves |
1 cup wild mushrooms, cut into bite-sized pieces |
1/4 teaspoon dried parsley, chopped |
1/4 teaspoon coarse salt |
ground pepper to taste |
1 tablespoon vinegar |
2 cups water, vegetable, or beef broth |
2 cans stewed tomatoes |
pinch of sassafras powder or filé powder |
Directions:
1. In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and brown on all sides.
2. Add onions and garlic, cook for another two minutes. Add remaining ingredients (except Sassafras powder) blending and stirring well.
3. Cover and cook for 30 minutes or until the venison, rutabaga and potatoes are tender.
4. Remove from heat and add a pinch of Sassafras powder and stir.
5. If you like hot and spicy this stew is ssssoooo good with 3 or 4 fresh red chili peppers (red cherries or red jalapenos) and a teaspoon of hot sauce added during cooking.
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