Recipe for Ben Steeles Mostly Traditional Native American Venison Stew 
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Yield:
8
Ingredients:
Amount Ingredient
1 lb venison cut into 1/2-inch-by-1-inch pieces
4 med turnips cut into small pieces
7 x potatoes peeled and cut into small pieces
1 sm winter squash peeled, seeded and cut into pieces smaller
than potatoes and turnips
5 x onions peeled and chopped
1 whl bulb of smoked garlic
2 tbl buffalo jerky scraps made with salt and
hand-ground chili powder
2 sm hot chili peppers
1/2 tsp chili powder optional
salt and pepper to taste
2 tbl bacon fat (2-3)
3 tbl fresh sage
3 tbl ) fresh thyme
3 tbl fresh marjoram
3 x bay leaves
2 doz cornhusks soaked in water
Instructions:
Instructions: 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. Dig a hole about 1 foot deep in your yard. 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. After 7 to 8 hours, dig up the pot. (If you dont have a cooking pit, cook the ingredients in a crockpot on high for 6 hours, then overnight on low). Open and enjoy.

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