Seneca Stew
Ingredients: 1 large sweet potato (diced very small)
2 large turnips (diced very small)
2 small red onions (minced)
1 bulb of garlic (minced)
1/2 lb butter

1 medium acorn squash (peeled and cubed)
3 pounds venison (or beef)
1/4 cup maple syrup
2 large potatoes (peeled and cubed)
1 pound whole kernel corn
1 pound sweet peas
1/8 cup red wine vinegar
1/8 cup balsamic vinegar

2 Tbsp salt
1 Tbsp black pepper
1 Tbsp Sage
2 Tbsp Basil
Directions Melt butter in a skillet. Saute the minced onions and garlic in the butter. Once they are browned, add the diced turnips and sweet potato. Let that mixture cook until softened. Put the meat and potatoes in a large pot and cook till meat is browned and potatoes are soft. Add the corn, peas, vinegar, syrup, and spices. Add enough water to just cover the meat and vegetables. Cover and bring to a simmer. Add the sweet potatoes and turnips. Simmer for 15 minutes, stirring occasionally.