Ojibwe Stew is the traditional one-pot meal. One-pot meals that have long been part of the foodways of the Ojibwe.
The earliest recorded accounts of their lives tell of the cook fire in the center of the wigwam or in the area outside where a single large birch-bark container held stew of some kind.
Variations: Vegetables can vary as to amount and kinds. Also, some cooks use more wild rice, while others use more liquid and call the dish soup.Print
A classic Native American dish. Often stews were cooked every day, slightly changing the ingredients. This is the closest recipe to the ancient. You can do without potatoes because they began to grow it a bit later. But wild rice in this stew is a must.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
- 2 tbsp lard
- 1 carrot (pieces)
- 1 1/2 pounds venison (cut in 1-inch pieces )
- 1/3 cup wild rice (uncooked )
- 1/4 cup flour
- 2 potatoes (cut in 2-inch chunks )
- 1 can beef bouillon ((14 1/2 ounces) )
- 2 stalks celery (cut in 2-inch pieces )
- 1 can water
- 1 tsp salt
- 2 onion (pieces)
- 1/2 tsp black pepper
- Melt lard in a Dutch oven or heavy 4-5 quart pan.
- Pat venison pieces with absorbent paper to dry. Dust meat with flour and brown in hot lard. Do not crowd pan. For best browning, do meat pieces in 2 batches.
- Add bouillon and water. Cover pan. Simmer for 1 hour, 15 minutes. Add onions, carrots, wild rice, and more water, if necessary. Cover and simmer for an additional 1/2 hour.
- Add potatoes, celery, salt, and pepper. Cover and simmer until potatoes and celery are tender. Test meat for tenderness. May need to cook an additional 15 minutes.
- Gravy is usually of the right consistency for serving. Can thicken if desired.