The Sioux Chef’s Hunter’s Stew Recipe from Central Grazing Company
Boneless LegBoneless Leg of LambTender, slow-cooked leg of lamb with juniper and sumac
Ingredients
- 1 ounce dried wild mushrooms, such as chanterelles, trumpet, or morels
- 1 cup boiling water
- 3 tablespoons sunflower oil
- 2½ to 3 pounds boneless leg of lamb, 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
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