Acorn Stew Recipes

Steps:

• Use your favorite soup pot and add six cans of water and the shredded chicken.
• Drain the cans of lima beans and corn and add to pot.Also add in the can of chicken bullion.
• Now add the spices-thyme-basil-salt-accent.
• After you have baked the butternut squash just scoop out the insides while discarding the seeds and store in fridge until ready to use in this recipe.You just add it into your soup pot.Add 1 small chopped onion also.
• Cook on medium low heat until onion is done.You may want to open your kitchen vent as this stew/soup is so very savory smelling as it is cooking! Serves 4. Hope you enjoy! I made this recipe up as I was cooking it.

Steps:

• Cut meat into small pieces and place in kettle.
• Add water to cover, and cook slowly until meat is tender.
• Stir in acorn meal. Add seasoning to taste and serve hot.

Steps:

• Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
• Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
• Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
• Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
• Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
• Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.