Venison or Elk Stew with Hominy - Sweetgrass Trading Co

Ingredients

• 1 4-pound venison or elk shoulder
• 1 pinch Sakari Botanicals Cedar smoked salt
• 1 pinch crushed juniper
• 2 tbsp Seka Hills Extra Virgin olive oil
• 2 wild onions or small shallots, diced
• 1 lb wild mushrooms (chanterelle, oyster, porcini or cremini) sliced
• ¼ cup Ramona Farms corn flour
• 3 cups corn stock or vegetable stock
• 1 cup cider, hard or not sweet
• 1 sprig of sage
• 1 -2 tbsp maple vinegar to taste
• 1 dash Passamaquoddy Maple maple sugar