Traditional Ojibwe Stew: Hearty Squash and Game Meat

1.Preheat your oven to 400°F (200°C).

2.Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.

3.In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the game meat and brown on all sides, about 5-7 minutes. Remove the meat and set aside.

4.In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

5.Return the browned game meat to the pot. Pour in the broth and add the thyme, sage, bay leaf, and maple syrup if using. Bring to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender.

6.Once the meat is tender, add the roasted butternut squash to the pot. Stir gently to combine and let it simmer for another 10-15 minutes to meld the flavors.

7.Season with salt and pepper to taste. Remove the bay leaf before serving.

8.Ladle the stew into bowls and garnish with fresh parsley.