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Hearty San Poil Venison Stew
from the Kitchen of Sharmagne Leland-St. John

1 pound venison, cut into bite sized cubes
4 medium turnips, cut into small pieces
7 potatoes, peeled and cut into small pieces
1 small winter squash, peeled
5 onions, peeled and chopped
1 whole bulb of smoked garlic
2 tablespoons buffalo jerky scraps
2 small hot chili peppers
1/2 teaspoon chili powder, optional
Salt and pepper to taste
2 tablespoons bacon fat
3 tablespoons fresh sage
3 tablespoons fresh thyme
3 tablespoon fresh marjoram
3 whole bay leaves
Water to cover stew

Put the meat, vegetables, garlic, jerky, peppers, chili powder,
salt and pepper in a clay pot with a top. Stir in the bacon fat.
Wash the herbs and place them on top of the other ingredients.
Fill the pot with water and cover. Dig a hole about 1 foot deep
in your yard. Line hole with rocks, warmed with the coals of a
wood fire, and bury the clay pot in the pit. After 7 to 8 hours,
dig up the pot.

NOTE: You may also make this in a crock pot.




 

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