- 1 ½ lbs. venison stew meat, cubed into bite-sized pieces
- ⅛ cup lard or if you can get it, bear fat
- ⅛ cup corn oil
- 1 medium onion, coarsely chopped
- 3 scallions (green spring onions), chopped
- ⅓ cup minced heirloom orange squash
- Wild Ramp powder or chopped fresh ramps or wild onions to taste
- ½ cup shagbark hickory nuts, chopped coarsely
- 3 leafy celery stalks, de-stringed and diced, leaves included
- 1 fresh corn cob, kernels removed and cob reserved
- ½ cup wild rice
- 2 bay leaves
- 1 cup wild mushrooms, cut into bite-sized pieces
- 3 Tbsp. fresh parsley, chopped
- 1 Tbsp. minced fresh tarragon
- 1 ¼ tsp. freshly-ground juniper berries
- 1 ¼ tsp. coarse salt
- Tabasco to taste (obviously not traditional but delicious)
- 4 ½ cups game or beef broth
- ¼ cup acorn flour combined with ¼ cup corn oil or lard in a hot pan until fragrant
- ¼ cup maple syrup
- large pinch Filé powder
- In a large cast-iron skillet or pot, heat oil and lard over medium-high heat. Add venison and brown on all sides.
- Add onions, scallions, mushrooms and corn, cook for another two minutes. Add remaining ingredients, including reserved corn cob (except Filé powder) blending and stirring well.
- Cover and cook for 30 minutes or until the meat, rice and vegetables are tender.
- Remove from heat, remove corn cob and bay leaves and add Filé powder and stir. Use enough Filé to give a thickened consistency to the stew.