Bulrush Broth
Ingredients:
- 1 1/2 pounds oxtail, cut up
- 1 1/2 teaspoons salt
- 1/2 cup flour
- 2 tablespoons bulrush flour
- 2 tablespoons mustard seed
- 2 tablespoons bacon fat
- 6 cups water
- 1/2 cup bulrush shoots
- 3 wild onions
- 1/4 cup wild rice
- 3 bulrush roots, thinly sliced
- 1 tablespoon Worcestershire sauce
Roll the meat pieces in a mixture of flour and salt. Saute them in hot fat, turning several times to brown completely. Add the water, bulrush shoots, and wild onions, then cover and simmer 1 1/2 hours. or until the wild rice is tender.
Back to Bulrush
Back to The Edible Wild