During Winter, our thoughts turn to... Ole Mexico!
Last updated 1/17/2016 at 8:30pm
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
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