Corn Stew

Corn Stew:

3 small wild onions, diced
2 lbs. venison or buffalo
1 medium Hatch green chile, chopped
1 tbsp. New Mexico style red chile
4 1/2 cups of corn kernels
2 medium yellow squash

Brown meat in a dutch oven. Remove. Cook onion and green chile in meat juices until onion is transparent. Return meat to pan; add red chile and 4 cups of water. Simmer for 1 hour. Add corn, squash, and salt to taste. Simmer for 40 minutes.