This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
We recommend venison shoulder for this recipe, but shanks can be used as well if cooked a little longer. Serve this dish with hominy, over corn meal, or roasted squash. Serves 4 to 6.
Season all sides of the venison with salt and juniper. Film a cast-iron pot with oil and set over high heat. Add the venison and sear well on all sides until golden brown, about 4 minutes per side. Remove and set aside.
Reduce the heat and add onions and mushrooms to the pot and cook, stirring until they brown, about 3 to 4 minutes. Stir in flour until dissolved, then stir in the stock, cider and sage and bring mixture to a boil. Reduce the heat to a low simmer. Cover and cook until the meat pulls away easily from bone, about 1 ½ to 2 hours. Taste and season with the vinegar and sugar.
Transfer venison to cutting board and remove the bone. Slice the meat into chunks and return to the pot. Discard the sage. Serve in shallow bowls over wild rice, corn cakes, hominy or roasted squash.
Ingredients
Directions
Season all sides of the venison with salt and juniper. Film a cast-iron pot with oil and set over high heat. Add the venison and sear well on all sides until golden brown, about 4 minutes per side. Remove and set aside.
Reduce the heat and add onions and mushrooms to the pot and cook, stirring until they brown, about 3 to 4 minutes. Stir in flour until dissolved, then stir in the stock, cider and sage and bring mixture to a boil. Reduce the heat to a low simmer. Cover and cook until the meat pulls away easily from bone, about 1 ½ to 2 hours. Taste and season with the vinegar and sugar.
Transfer venison to cutting board and remove the bone. Slice the meat into chunks and return to the pot. Discard the sage. Serve in shallow bowls over wild rice, corn cakes, hominy or roasted squash.