Ojibwe Stew

Ojibwe Stew

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.




  1. Melt lard in a Dutch oven or heavy 4-5 quart pan.
  2. 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.
  3. 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.
  4. 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.
  5. Gravy is usually of the right consistency for serving. Can thicken if desired.