This recipe is being shared with us by Sean Sherman, the Sioux Chef.
Bear remains a traditional Native food, especially in the Northern Heartland, where these animals are abundant.
Moose, elk, and antelope are also great choices for this recipe because the slow cooking helps to turn the meat tender and flavorful.
If these are not available, substitute bison or lamb. Serve it over Corn Cakes, Cornmeal Mush, or with Kneel Down Bread.
Like most hearty stews, it will taste better the day after it’s made.
1 ounce dried wild mushrooms, such as chanterelles, trumpet, or morels
1 cup boiling water
3 tablespoons sunflower oil
2½ to 3 pounds bear, lamb, or bison, cut into 2-inch cubes
3 wild onions or 1 large leek, white part, trimmed
8 ounces fresh mushrooms, coarsely chopped
1 tablespoon minced fresh oregano
2 teaspoons sumac to taste
1 cup Corn or Bison Stock
Put the dried mushrooms in a small bowl and pour the boiling water over them. Soak about 20 minutes until softened. Drain and reserve the soaking liquid. Chop the mushrooms and set aside.
In a large, heavy pot, heat the sunflower oil over medium-high heat and brown the meat pieces in batches, seasoning with salt and juniper. Be careful not to crowd the pan. Cook each batch about 10 to 15 minutes. Remove the browned meat to a platter.
Reduce the heat and add the onions, mushrooms, oregano, and sumac, and sauté until the onion is soft and the mushrooms release some of their liquid, about 3 to 5 minutes. Stir in the chopped, reconstituted wild mushrooms and the soaking liquid and the stock, stirring to dislodge any brown bits that stick to the pan.
Return the meat to the pot, bring to a simmer, and cook, partially covered, until the meat is fork tender, about 2 hours. Taste and adjust the seasonings. Remove from the heat and let sit a few minutes before serving.
Serves 4 to 6
Read our interview with Sean Sherman.
Learn more about Sean Sherman and his work.
Sherman’s cookbook, The Sioux Chef’s Indigenous Kitchen, is available on Amazon.
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