Entree: United States – Native American / Indigenous – Venison Stew (Hearty stew of venison and Indigenous-root vegetables simmered with herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (907 g) venison stew meat, cut into 1-inch pieces
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 2 medium potatoes, peeled and cubed (about 12 oz / 340 g)
- 1 cup (240 g) winter squash, peeled and cubed
- 1 cup (240 ml) corn kernels fresh or frozen
- 4 cups (960 ml) beef or game stock
- 1 cup (240 ml) water
- 1 tbsp (15 ml) tomato paste (optional for depth)
- 1 tsp (5 g) dried sage or 1 tbsp (15 ml) chopped fresh sage
- 4 crushed juniper berries
- 1 bay leaf
- 2 tbsp (16 g) cornmeal (to thicken) mixed with 3 tbsp (45 ml) cold water
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Heat the lard or oil in a large heavy pot over medium-high heat. Season the venison lightly with salt and pepper and brown in batches until well-seared, removing to a plate. Reduce heat to medium, add onion and garlic and cook until softened, then stir in carrots, potatoes, squash, corn, tomato paste (if using), sage, juniper berries, and bay leaf. Return the venison to the pot, pour in stock and water to cover, bring to a simmer, cover partially and cook gently until the meat is tender, about 1½–2 hours.
2. Stir the cornmeal slurry into the stew to thicken, simmer 5–10 minutes to cook the cornmeal, adjust seasoning with salt and pepper, remove bay leaf and juniper fragments, and serve hot with bannock or bread if desired.