Hunters’ Stew with Bulrush


  • 2 cups finely chopped wild onion
  • 2 medium sized bulrush roots
  • 10 slices bacon, diced
  • 3 pounds boneless beef chunk, cut into 2-inch cubes
  • 1 tablespoon finely chopped chives
  • 2 cups water
  • 1/2 cup dry red wine
  • 1/2 teaspoon black pepper
  • 1/2 cup dry red wine
  • 1 cup wild rice
  • 8 bulrush shoots
  • 1 1/2 cups beef stock

Skin the onion, chop very fine, and put aside. In a 2-quart saucepan cover the bulrush roots with water, add a pinch of salt, and bring to a boil. Reduce heat and cook for 30 minutes.

Drain water. Scrape and slice bulrush roots in 1/4 inch slices and set aside

In a 12-inch skillet cook the bacon over medium heat until it is crisp.Remove bacon from pan and set on a layer paper towels. Pour off all but a thin layer of fat from the skillet and set the skillet aside.

Add the onions and bring the heat up. Cook until onions are transparent. Add the beef cubes and the rendered bacon fat, then the chives and bulrush roots. Cook for 15 minutes over medium heat. Return the bacon to the skillet. Stir in the water and wine. season with salt and pepper and reduce heat to a low simmer. Cover and cook for about an hour.

Drop wild rice into a quart saucepan. Add a pinch of salt and just enough water to cover. Bring to boil, lower heat and cook for 30 minutes.

Gradually stir the cooked rice, bulrush shoots, and one cup of beef stock into the skillet. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Taste for seasoning. If the rice becomes too dry, you can add the remaining beef stock to keep it from sticking to the bottom of the pan

Garnish bowl of stew with chopped leeks and parsley. Serves Six

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