Recipe By: M. J. Paulk &
research [Les Hosick, Wellfleet, NE - 69170]
Preparation Time :7:002 lbs Buffalo,
(deer, elf, or beef will do) - See note 2
1/2 tspn sage, home grown
1 cup sunflower seeds - roasted & unsalted
2 cups cooked pinto beans (navt, great northern, - lima or red)
1/2 med Onion (or to taste)
salt to taste (rare in 8-900 AD)
1 can 15oz hominy - yellow or white - drained & washed - See note 1
1 pkg 6oz long grained & wild rice - discard seasoning
This is an original recipe made with
ingredients available to the Paleo Indians of the Upper Republican Culture
of about 800 A. D. on the Republican River in Southwestern Nebraska.
Archaeological findings around Cambridge, Stockville & Curtis, Nebraska
verify the ingredients. The people of this era had very little if any salt.
If preparing this at home I use a 3-qt slow
cooker. Put a cup of water in the cooker with the meat, onions, sage, &
salt. If using dry beans or wild rice, put them in with the meat & onions [&
a little more water] 5 min. rice & cooked beans can be added 2-3 hours
before serving. Cook on high, covered for 3 1/2 hours. Add sunflower seeds &
hominy & turn down to low for 3 more hours. Add water or broth to thin your
stew to desired consistency. This is a fairly bland stew, however, properly
salted, I like it as is - you may want to add catsup, steak sauce, or chile
powder to suit the modern taste. If one doesn't care for hominy or sunflower
seed, they can be left out. It will still be authentic & tasty; DO NOT
FREEZE TO KEEP. It gets mushy when reheated. It keeps well for a few days in
the refrigerator. This will just about fill a 3 qt crock pot.
FOR THE CAMPFIRE COOK--USE YOUR DUTCH
OVEN--More water will have to be used in starting the cooking process. Just
adjust to fire or briquet cooking instead of the crockpot. Cooking time
should be about the same. Put it on in the morning & simmer until the
evening meal. Add water if necessary & stir once in a while to avoid
sticking.
NOTES:
1. - Hominy - be sure to wash and drain -or the stew will have a grainy
taste.
2. - I use cubed buffalo stew meat. Any meat will do if you cube it in about
1 x 1 x 1- inch pieces. |
