Jasper Lodge Voyageur Stew Food

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JASPER LODGE VOYAGEUR STEW



Jasper Lodge Voyageur Stew image

David Thompson was a Canadian geographer who mapped most of the country west of Hudson Bay, including the length of the Columbia River. He also recorded some of the earliest information on several northern plains First Nations. This stew is typical of the food his explorer teams lived on.

Provided by realbirdlady

Categories     Deer

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs venison, in 1 inch cubes (or beef)
3 tablespoons vegetable oil
2 cups onions, chopped
3/4 cup maple syrup
3 cups potatoes, diced, skin on
2 cups turnips, diced
1 cup green onion, cut into small rounds
4 cups venison stock (or beef)
salt
pepper

Steps:

  • In a pan heat the oil, add the venison and cook until the pieces are cooked on all sides.
  • Add the onions and cook for 1 minute.
  • Then stir in the maple syrup, and continue to cook for at least 3 to 4 more minutes.
  • Stir in potatoes, turnips and green onions and cook.
  • Add stock, salt, and pepper, and simmer for one hour or until tender.

Nutrition Facts : Calories 398.5, Fat 9.4, SaturatedFat 2.3, Cholesterol 142.8, Sodium 99.9, Carbohydrate 37.1, Fiber 2.7, Sugar 21.6, Protein 40.5

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