HOME P.J.DUFFIN'S
BISON RECIPES
CHOOSE
GRASS-FED BISON
BISON MEAT
NUTRITIONAL FACTS
BISON
HISTORY
READING
RESOURCES
        Traditional Bison Stew




The best tasting stews are made using homemade stock. Homemade chicken, vegetable, or bison stock, or any combination of the three, will result in a delicious stew that is second to none.

Although we don't feel they are quite as good, in a pinch store bought stocks may be used. The best of these are sodium-reduced and are available in bottles or tetra-pak boxes.

       Ingredients
2 tbsp
1/2 tsp
1/2 tsp
2 lbs
2 tbsp
2 cups
1/2 tsp
2-3 tbsp
3
1/4 cup


flour
salt
freshly ground black pepper
bison stew meat cut into 1 inch cubes
cooking oil (peanut or canola)
stock (chicken, vegetable, bison, or a combination)
salt
tomato paste
whole cloves
packed, chopped fresh curly parsley


       Directions

  • Set oven at 275F.

  • Put the flour, salt, and pepper in a plastic or paper bag. Add bison meat cubes and shake to coat.

  • Put cooking oil in large saucepan and heat over medium-high burner. Once hot, add the meat cubes. Brown meat on all sides, stirring occasionally. Reduce heat to avoid excessive browning-on if necessary.

  • Remove pan from heat source once the meat is browned. Transfer meat cubes to a 3-4 quart casserole dish.

  • Add the stock to the saucepan and return to medium-high burner. Work a whisk along the bottom of the saucepan to blend in any of the browned-on bits. Whisk in the salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.

  • Line the top of the casserole dish with aluminum foil to help form a seal. Put the cover on top of the aluminum foil seal and cook in the oven for 4 hours. Stir stew once after 2 hours of cooking.

  • Serve with vegetables of choice.

  • Stew is even better reheated the following day.



All information copyright © Bisonbasics.com.