Native Cooking

During Winter, our thoughts turn to... Ole Mexico!

Kway, kway, Nidobak (Hello friends),

When the weather gets really cold and frigid, my thoughts go to Mexican food of the American southwest and comfort food in general.


3 pounds of venison, cut bite size or cubed into small pieces

2 onions, chopped

2 cups of cooked wild rice

1 or more cans of hominy

1 quart beef or bison broth

Salt & pepper to taste

Brown the meat in a little shortening. Cover with broth and water.

Simmer until meat is tender, add onion, rice and hominy, salt and pepper for about two hours.


2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tables...