American Venison Stew II

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also 3 Comments

Description

Ingredients

• 1 lb Venison
• 3 med Turnips - (to 4)
• 6 x Potatoes - (to 7)
• 1 sm winter Squash
• 5 x onions peeled, chopped
• 1 whl smoked Garlic bulb
• 2 tbl Buffalo Jerky
• 2 sm hot Chili Peppers
• 1/2 tsp Chili Powder
• salt to taste
• Freshly-ground Black Pepper to taste
• 2 tbl Bacon fat - (to 3)
• 2 tbl fresh Sage - (to 3)
• 2 tbl fresh Thyme - (to 3)
• 2 tbl fresh Marjoram - (to 3)
• 2 x Bay Leaves - (to 3)
• 2 doz cornhusks soaked in water
• water to cover Stew

Directions

• Cut venison into 1/2-inch by 1-inch pieces.
• Cut Turnip 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.
• cook the ingredients in a Crockpot on high for 6 hours, then overnight on low.

See also