Soups & Stews > Native American > Hunters Stew >
Hunters Stew
Sioux
1 oz. dried wild mushrooms (chanterelles, morels or trumpet)
1 C boiling water
3 TBS sunflower oil
3 LBS boneless leg of lamb, cut into 2" cubes
Kosher salt to taste
Juniper berry, crushed
3 wild onions or 1 large leek, trimmed
8 oz. fresh button mushrooms, coarsely chopped
1 TBS oregano
2 tsp. sumac
1 C corn stock
Place dried mushrooms in a small bowl; pour boiling water over the top. Allow to soak for about twenty minutes, or until softened. Drain; reserve soaking liquid. Chop mushrooms and set aside.
In a large pot, heat sunflower oil over medium-high heat; brown cubed meat in batches, seasoned with kosher salt and crushed juniper berry. Cook each batch for about ten to fifteen minutes. Remove browned lamb to a platter. Reduce the heat; add onions, mushrooms, oregano and sumac. Sauté until onion is soft, about three to five minutes. Stir in reconstituted wild mushrooms, soaking liquid and stock, stirring. Return meat to the pot, bring to a simmer, and cook, partially covered, until meat is tender, about two hours. Remove from the heat and allow to stand for a few minutes before serving.
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