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        Bison Braised In Dark Ale



This stew is best made a day ahead then served with fresh crusty bread on the side.


       Ingredients

2 lb
 
2 tbsp
4 strips
1
1 pint (500 mL)
1
3 cloves
2
3
2
1 10oz package
4 tsp
1 tbsp
4
stewing bison cut into 1 inch cubes (round, rump, or shoulder)
salt and freshly ground black pepper
canola oil
side bacon, diced
large cooking onion, chopped
dark ale (ie. Guinness)
large orange, zested and juiced
garlic, peeled
large carrots, peeled and cut into ¼ inch rounds
celery stalks, split and cut into 1 inch lengths
large parsnips, peeled, split and cut into 2 inch sections
pearl onions (optional)
unsalted butter
sugar
green onions, finely chopped

       Directions

  • Preheat oven to 300F
  • Pat-dry bison stew cubes and season with salt and pepper.
  • In a Dutch oven, heat canola oil over medium-high heat.
  • Brown the bison cubes.
  • Once browned on all sides, transfer to a holding bowl.

  • Reduce heat to medium and add diced bacon to Dutch oven.
  • Cook, stirring for about a minute, then add chopped onion.
  • Continue to cook until onions are softened, about 5 minutes.
  • Add dark ale, orange juice and zest, garlic, and browned bison cubes to the Dutch oven.
  • Cover and cook in oven for 1½ hours. Stir every half hour or so.
Preparation of Pearl Onions (if using)
    • While bison is cooking, bring a small pot of water to a boil.
    • Add the pearl onions and simmer for 3 minutes, then drain and rinse under cold water.
    • Peel onions, then set aside.
    • Melt butter in a frying pan over medium-high heat, add sugar and the peeled pearl onions.
    • Saute until the pearl onions begin to carmelize. Remove from heat.


  • Add prepared pearl onions (if using), carrots, celery, and parsnips to the Dutch oven after bison has cooked for 1½ hrs.
  • Stir in an additional ¼ tsp salt and ground black pepper to taste.
  • Return Dutch oven to oven and cook bison stew uncovered for 1 hour, or until vegetables reach desired tenderness.
  • Stir every 15 to 20 minutes while cooking.

  • Serve garnished with finely chopped green onions.



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