Canku Ota - A Newsletter Celebrating Native America
September 9, 2000 - Issue 18

Camp Cooking-Stews
by Vicki Lockard

Assiniboine Bear Stew 5 lb Bear meat
5 md Dandelion roots, sliced
3 c Maple or birch sap
25 md Arrowhead tubers, sliced
4 c Water
1 Handful fresh mint leaves
2 Thumbnails coltsfoot salt
4 Wild onions
3 Wild leeks, cut up
Trim all fat from the meat and wash well in cold water. Cut the meat into 2-inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible.

Camp Stew  2 lb Hamburger
1 Can stewed tomatoes
1 Can corn
8 oz Elbow macaroni
1/2 c Chopped onions
1 c Water
1/4 lb Longhorn cheddar cheese
Brown beef in dutch oven, kettle, or skillet. Drain. Stir in tomatoes, corn, macaroni, and water. Cook until done. Just before serving add cheese.

Venison Goulash 2 tb Oil
1 1/2 lb Venison, from neck, flank, Shanks, cut into cubes 1 to 1 1/2 inches
3 md Onions, very thinly sliced
2 tb Paprika
1 ts Salt
1 md Green Bell pepper, thinly Sliced, seeds & pith removed
1/2 c Water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the onions, sprinkle with paprika and salt while stirring, saute over medium heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles.

Assiniboine Game Stew 2 lb Cubed moose, elk, deer or lean beef
1/3 c Maple syrup
4 c Water
Salt to taste
4 Green onions, sliced
4 White turnips, peeled and diced
4 md Potatoes, peeled and diced
1 Leek, chopped
Place meat on skewers and sear over an open fire or brown in a large skillet. Place browned meat and remaining ingredients in a large pot. Simmer over an open fire or on the stove over medium-low heat for about 1 hour, until meat is tender.



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