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.

Ingredients

8 serv.

venison, in 1 inch cubes (or beef)↗3 lbs
vegetable oil↗3 tablespoons
onions, chopped↗2 cups
maple syrup↗3⁄4 cup
potatoes, diced, skin on↗3 cups
turnips, diced2 cups
green onion, cut into small rounds↗1 cup
venison stock (or beef)↗4 cups
salt↗
pepper↗

Step-by-step instructions

1
In a pan heat the oil, add the venison and cook until the pieces are cooked on all sides.
2
Add the onions and cook for 1 minute.
3
Then stir in the maple syrup, and continue to cook for at least 3 to 4 more minutes.
4
Stir in potatoes, turnips and green onions and cook.
5
Add stock, salt, and pepper, and simmer for one hour or until tender.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App