Choctaw Indians were native to the southeastern United States but were forced to relocate to Oklahoma in the 1800s. Many of their recipes are ancient and include native food sources. Deer meat, known as venison, was an important staple. The Choctaw and other Native American tribes shared their cooking techniques and food sources with the early settlers. Variations of this recipe include the addition of okra or using pork suet in place of beef suet.
Recipe Servings: 4
- 2 lbs venison, cut into bite-size pieces
- 2 Tbsp beef suet
- Salt, to taste
- Ground black pepper, to taste
- 8 carrots, cut into bite-size pieces
- 3 celery stalks, cut into bite-size pieces
- 3 yellow onions, cut into bite-size pieces
- 4 potatoes, cut into bite-size pieces
- 1 can (28 oz) tomatoes
- 2 cups frozen corn kernels
- Combine the meat and suet in a large pot set over medium-high heat and quickly brown the meat on the outside, leaving it rare inside.
- Season the meat with salt and pepper, add water to cover, and bring it to a boil.
- Add the carrots, celery, onions, potatoes, and tomatoes.
- Reduce the heat and simmer for 3 hours, adding the corn when 10 minutes of cooking time remains.
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