Dried Venison Stew with Prairie Turnips (Bapa Wohanpi)
A rich stew made from all dried ingredients, like timpsila, hominy and dried squash, along with optional venison trotter broth.
Course: Main Course, Soup
Cuisine: Native American
Keyword: Bapa Soup, Timpsila, Venison
Meat and stock
8cupsvenison trotter bone broth
2ozreservedcooked venison trotter meat and tissue, finely minced (optional)
4ozdried venison / Bapa / Papa
.5 oz dried onionsleeks or ramp leaves, crumbled
3ozdried timpsilaabout 22 small timpsila
Kosher salt and pepper
Soak the hominy and timpsila
Combine the hominy and timpsila in a bowl and cover with boiling water by ½ inch and leave overnight. The next day, cut the timpsila into 1/2 rounds or bite sized pieces. Reserve the hominy and timpsila in the water.
Soak the squash and dried meat
Put the squash and dried meat in a bowl and add an inch of boiling water (you don’t need to cover them as they won’t take a lot to rehydrate.
Cut the squash and dried venison into bite-sized pieces, then cut the timpsila into ½ inch slices.
Put the timpsila and corn into a soup pot, along with the dried onions, add the venison trotter broth, along with the rehydrating liquids, bring the mixture to a simmer, cover, and bake at 250 F for 3 hours, you can also simmer it covered on the lowest heat.
Add the meat and squash
Next, add the dried meat and squash and cook for 30 minutes more along with the minced hoof fat and leg meat, cooking until the dried meat is tender and tastes good to you.
Finally, add the chopped hoof fat and leg meat. Double check the seasoning for salt and pepper, adjust as needed, and serve.
It’s great with a splash of lemon juice to lift it, as it’s a very rich soup.