Shitake Bear Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding

Shitake Bear Stew
Fall is here and we are going from grillin’ to chillin’ outside. Perfect weather for a stew and when you have dried mushrooms on hand it gives you more  flexibility of use and variety throughout the year.

I was in Beijing and Xiamen, China for the holidays this year to see my step-daughter, Julia, who is a Fulbright Scholar in Beijing. Understandably, she wanted family around for the holidays and Don and I use almost any excuse to travel.

We quickly discovered you cannot go anywhere without an interpreter. Thank goodness I could recognize most of the spices and products in the market. I pointed, picked the size bag, which translated to the amount I wanted to buy, and paid for my culinary treasures. The biggest bag went to the dried shitake mushrooms, the price was very reasonable so I stocked up. I also picked up dried cumin, unnamed hot red peppers, and these yummy Nori treats.

I love using dried mushrooms, they add another level of flavor and you don’t forget to add the reconstituted juices!

Shitake Bear Stew
Serves 6
Ingredients 

1      tablespoon bacon grease
4      tablespoons unsalted butter
⅓     cup flour
½    teaspoon salt
½    teaspoon pepper
1     tablespoon oregano
2      bay leaves
2      pounds cubed bear
3      large carrots, sliced
¼     cup red onion, chopped
¾     cup chopped yellow onion
1      tablespoon toasted celery seed
4      garlic cloves, minced
2      large potatoes, chopped
1½   cups dried shitake mushrooms, reconstituted ( ½ pound fresh mushrooms)
1      tablespoon dry rosemary
3      sprigs fresh rosemary
2½   cups cabernet sauvignon
2      cups game (or beef) stock
1      cup reconstituted mushroom liquid (or 1 cup mushroom stock)

Directions

1. Combine flour, salt, pepper, and oregano in a plastic bag.  Shake.  Dredge bear meat in mixture.
2. Heat bacon and butter in a large stockpot over moderate-high heat until somewhat browned.  Add carrots, onions, celery seed, garlic, and cook for 5 minutes. Add remainder of ingredients (except stock).  Deglaze wine an hour simmering, uncovered. 
3. Add stock and simmer 1 more hour, sauce will thicken.  Season with more salt and pepper, if necessary. Stir stew to avoid scorching. 

*Reconstituting mushrooms: Place dried shitake mushrooms in large bowl; dried mushrooms will reconstitute 6 - 8 times their dry weight. Cover with hot water and let sit for 30 minutes. Gradually, they will absorb the water and plump up. Drain mushrooms, reserving soaking liquid.

Wine This dish went great with a 1999 Chateau Montelena

Substitute Critters Moose, venison, or beef.

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You can find Kate Gooding's book,
Black Fly Stew - Wild Maine Recipes
at Foodie's Emporium! Click here.
For more great books for foodies Click here.

Kate has published three cookbooks and currently is working on her next two in the Black Fly Stew series – one featuring Grass-fed Lamb and Wine Pairings and another that carries an international flair. More information at www.blackflystew.com

And visit Foodie's Emporium for Gourmet Ingredients!

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