Deer Stew

November 3 1805

2 Pounds cubed deer meat, 2 medium turnips -- cut up, 1 Large cup chicken broth, 16 (oz) smashed tomato, 1 Onion -- diced, 4 Pinches of Salt, and 2 Table spoons Freshly ground black pepper 

Cook cubed Deer (or buffalo) and Put browned meat in a slow cooker and pour in the liquid from the broth. Add the tomato and, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cook in pot 3 to 4 hours on a high fire until meat is very tender.  It should look something like this.