1 whole chicken
2 Tbs. vegetable oil
4 chopped carrots
4 sliced celery ribs
1 chopped bell pepper
1 chopped onion 2 lbs. frozen or canned hominy
4 chopped garlic cloves
1 Tbs. fresh oregano leaves -or- 1 tsp. dried oregano leaves
2 Tbs. red chili flakes
Salt to taste
Place chicken in a large pot, and cover with cold water. Bring water to a boil over medium-high heat, then reduce to low. Cover and simmer for 45 minutes or until chicken is fully cooked. Remove chicken from pot, and allow chicken to cool. Reserve cooking liquid in another container. When chicken is cooled, pull meat from carcass, and shred into large pieces.
In the pot used for cooking the chicken, add oil, and heat over medium heat. Add carrots, celery, bell pepper and onion, and sautÚ for three to four minutes. Add remaining reserved broth, chicken and hominy, and simmer over low heat for 20 minutes. Add garlic, oregano and red chili flakes and then cook for five more minutes. Season with salt to taste.
Gather ground-dwelling yellowjackets whole comb early in the morning.
Place the insects over heat (right-side up) to loosen grubs, then remove them.
Place comb over heat again until the cover parches. Remove and pick out
the yellowjackets and brown them in a 350-degree oven.
Make soup by boiling in water. Season to taste with grease and salt.
Old Fashioned Squirrel Stew
Salt and pepper squirrel to taste. Boil in water until very, very tender, Debone. Take 1/2 cup of cooled liquid in which squirrel was cooked and make dumplings with self-rising flour. Put deboned squirrel back in borth and add cut strips of dumplings to broth and squirrel while cooking. Add a little butter; if you wish, you may drop three or four eggs into this mixture. Do not stir until eggs are done. (You may add about 1/2 cup of sweet milk to the dumplings before adding eggs if you wish.)
In a small roasting pan mix 1 cup of wild rice with 2 cups of water and 1 small can of cream of mushroom soup. On top of mixture place about 3 to 5 venison chops or steaks. Place 1 small onion (sliced) in pan and three strips of bacon over venison. Cook in oven at 350║ until rice and venison is done. About 45 minutes. Eat and enjoy!
Venison and Wild Rice Stew
3 1/2 pounds shoulder of venison, cut into 2" cubes
2 teaspoons salt
1/8 teaspoon freshly ground pepper
2 quarts water
2 yellow onions, peeled and quartered
1 1/2 cups wild rice, washed in cold water
Place the venison, water, and onions in a large, heavy kettle and simmer uncovered for 3 hours or until venison is tender. Mix in the salt, pepper, and wild rice. Cover and simmer for 20 minutes more. Stir, then simmer uncovered for an additional 20 minutes more, or until rice is tender and most of the liquid is absorbed.
Take fresh corn, rub it on a grater to make the milk to run, scrape the whole works kernel & milk into a pot. Cook the soup, add scrap pork, fat back or smoked ham hocks or what you have, and a little water to thin for cooking. Adding water as needed while the pot boils, to make a creamy broth. Add fine chopped green onions and salt and pepper to taste. Skim the soup when the meat is tender and falling apart.Add more water as need to thin to a good consistancy. (frozen corn on the cob can be substituted in the winter)
Green Corn Soup
Green Corn soup was also made for Green Corn Ceremony using corn in the "milk" stage, also with wild onions.
Chop up a whole onion, and one or two green onions as well as one or two sprouted garlic cloves. The garlic, gives it a touch of the flavor of wild onions, which are as much garlic as onion in flavor.
Cook in oil in a large pot. While that is cooking, peel and dice some potatoes. If using "new potatoes", scrub them and leave the skins on. Throw in the pot with the onions and cook it all until the onion is transparent. If the potatoes brown a little, all the better.
Just barely cover with clear chicken broth and cook, covered, until the potatoes are done. Add a dash of milk, salt and pepper to taste, and a big pat of butter. Serve with fry bread on the side and you have a very filling meal that is really healthy.
1 med. Yellow squash, diced
4 Shallots (with tops), chopped
4 cups Water
2 Tbsp. Maple syrup (real, not imitation)
5 1/2"-thick slices of Cucumber
1 Tbsp. Salt
1/4 tsp. Black pepper
Place the squash, shallots, water and syrup into a large soup pot and simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pour everything into a large mixing bowl and "mash" until it forms a thick, creamy paste. Pour the paste back into the soup pot, season with salt and pepper, and simmer for another 5-10 minutes.
Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat the misture. Add salt and pepper if desired. This soup is best when eaten hot.
Tribe: Unknown NE Woodland
1 small Pumpkin, or 29oz Canned Pumpkin
1-2 TBSP Peanut Oil or Sunflower Oil
1-3 TBSP Maple Syrup or Honey
1/4 -1/2 tsp Ground Spicebush Berries or Allspice
3-4 cups Chick or Beef Broth
Thinly sliced Green Onion Tops
Roasted Pumpkin and Sunflower Seeds for garnish
Salt & Pepper
Place pumpkin in saucepan. Season with salt, pepper, spiceberry, and syrup. Slowly stir in broth to consistency desired. Simmer over med heat for about 5 mins until hot. (If desired, serve in small pumpkin or squash shells). Garnish with onions, nuts and hulled seeds.
2 cups hulled sunflower seeds
6 cups chicken broth
3 small green onions, thinly sliced
2 tablespoons chopped fresh dill
salt and ground pepper to taste
Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste.
Savory Venison Stew
Tribe: Northeast Woodland Region
1/2 cup corn oil
1 1/2 pounds trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
3 large cloves garlic, finely diced
8 small red potatoes, quartered
3 celery stalks, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushrooms, cut into bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
ground pepper to taste
1/4 teaspoon any hot sauce (such as tobasco)
2 cups water, vegetable, or meat stock
1 8-ounce jar, prepared salsa, mild or according to taste
In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.