WOLE WIČHAŠA WAHAŅPI THAWA

INGREDIENTS

1 ounce dried wild mushrooms, such as chanterelles, trumpet, or morels

1 cup boiling water

3 tablespoons sunflower oil

2 to 3 pounds bison or other game meat cut into 2-inch cubes

Coarse salt

Crushed juniper

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*

*Stock instructions on page 170 of The Sioux The Chef’s Indigenous Kitchen

INSTRUCTIONS

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 10 to 15 minutes. Remove the browned meat to a platter.

Reduce heat and add the onions, mushrooms, oregano, and sumac, and saut. 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.