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Texas Hunters’ Stew (Ingram, TX) | We're Not There Yet

Volker E.

Volker is the father of a friend of R’s.  He’s a transplant to Houston, Texas by way of Germany and New York, but one thing that we learned in Houston is that Texas has a way of making Texans out of all its citizens, wherever they come from.  Volker learned this recipe from a dude ranch in Ingram, which is in Texas’ Hill Country.

  • 1 lb. stew beef or venison
  • ½ small onion
  • ½ green pepper, chopped to 1 inch pieces
  • 1 whole jalapeno from a jar (milder) or a fresh jalapeno, seeded
  • 1 small acorn squash, peeled and cut into 1 inch pieces
  • 1 bay leaf
  • salt, pepper to taste
  • chicken bullion
  • 1 can hominy

Sautee onions until they’re glassy, then set aside.  Turning up the heat, sear the meat.  Set meat, and its juices, aside.

Meanwhile, put acorn squash into pot and add enough water and bullion (add bullion according to the amount of water you use) until just covering the squash.  Bring squash to a boil, then reduce to simmer, adding water as needed, and cooking until the squash is soft, around 1 hour.  Mash the squash with a fork.  Add the meat and its juices, the bay leaf, onion and jalapeno, some salt and pepper and cook until the meat is very soft.  Season to taste with salt and pepper, and just before finished cooking, add the can of hominy.

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