Native American Venison Stew

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American Venison Stew II

Ingredients

• 1 lb venison
• 3 medium turnips - (to 4)
• 6 potatoes - (to 7)
• 1 small winter squash
• 5 onions peeled, chopped
• 1 whole smoked garlic bulb
• 2 tbsp buffalo jerky
• 2 small hot chili peppers
• ½ tsp chili powder
• salt to taste
• freshly-ground 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 bay leaves - (to 3)
• 2 dozen cornhusks soaked in water
• water to cover stew

Directions

1. Cut venison into ½-inch by 1-inch pieces.
2. Cut turnip into small pieces.
3. Peel and cut potatoes into small pieces.
4. Peel and seed winter squash, cut into pieces smaller than potatoes and turnips.
5. Put meat, vegetables and garlic in clay pot with a top.
6. Add jerky, peppers, chili powder and salt and pepper.
7. Stir in bacon fat.
8. Wash herbs well and place them, with stems on, on top of other ingredients.
9. Fill the cooker with water.
10. Put top on pot.
11. Cook the ingredients in a crockpot on high for 6 hours, then overnight on low.