Ben Steele's Mostly Traditional Native American Venison Stew Recipe

• 1 lb venison cut into 1/2-inch-by-1-inch pcs
• 4 med turnips cut into small pcs
• 7 x potatoes peeled and cut into small pcs
• 1 sm winter squash peeled, seeded and cut into pcs smaller than potatoes and turnips
• 5 x onions peeled and minced
• 1 whl bulb of smoked garlic
• 2 Tbsp. buffalo jerky scraps made with salt and hand-grnd chili pwdr
• 2 sm warm chili peppers
• 1/2 tsp chili pwdr optional salt and pepper to taste
• 2 Tbsp. bacon fat (2-3)
• 3 Tbsp. fresh sage
• 3 Tbsp. ) fresh thyme
• 3 Tbsp. fresh marjoram
• 3 x bay leaves
• 2 doz cornhusks soaked in water water to cover stew

1. Put meat, vegetables and garlic in clay pot with a top.
2. Add in jerky, peppers, chili pwdr and salt and pepper.
3. Stir in bacon fat.
4. Wash herbs well and place them, with stems on, on top of other ingredients.
5. Fill the cooker with water.
6. Put top on pot.
7. Dig a hole about 1 foot deep in your yard.
8. Line hole with rocks, warmed with the coals of a wood fire, and bury clay pot in the pit, taking care to cover all sides and top of cooker with wet cornhusks.
9. After 7 to 8 hrs, dig up the pot.
10. (If you do not have a cooking pit, cook the ingredients in a crockpot on high for 6 hrs, then overnight on low).
11. Open and enjoy.

potatoes, winter, onions, garlic, buffalo jerky scraps, warm chili peppers, salt, bacon, fresh sage, thyme, fresh marjoram, bay leaves, water

Taken from cookeatshare.com/recipes/ben-steele-s-mostly-traditional-native-american-venison-stew-83442 (may not work)