Bison Stew Recipes

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BISON STEW



Bison Stew image

This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.

Provided by IMCookinNow

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h45m

Yield 6

Number Of Ingredients 16

2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
½ cup minced celery
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium chicken broth
1 cup water
2 tablespoons white wine
1 teaspoon salt
½ teaspoon ground black pepper
3 whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
¼ teaspoon ground thyme

Steps:

  • Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 8.3 g, Cholesterol 95.6 mg, Fat 10.2 g, Fiber 1.5 g, Protein 35.7 g, SaturatedFat 1.9 g, Sodium 736.1 mg, Sugar 3.4 g

BISON STEW



Bison Stew image

Provided by Robert Irvine : Food Network

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

1/4 cup canola oil
2 pounds bison meat, cut into 1-inch cubes
1 cup diced white onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
4 tablespoons all-purpose flour
1/2 cup tomato paste
4 cups low-sodium beef broth
4 cups red wine
1 (14.5-ounce) can chopped tomatoes
Salt and freshly ground black pepper
4 tablespoons chopped parsley leaves
2 teaspoons chopped thyme leaves
1/4 cup unsalted butter

Steps:

  • Cooked wild rice or couscous, for serving
  • Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.
  • In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.
  • To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.

BISON STEW



Bison Stew image

Make and share this Bison Stew recipe from Food.com.

Provided by Iowahorse

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs cubed bison meat
3 medium potatoes, peeled
6 carrots, peeled and sliced
1 (8 ounce) can peeled tomatoes
1 (12 ounce) can tomato sauce
2 tablespoons cooking oil
2 onions, chopped
1/2 teaspoon pepper
2 teaspoons salt
1/2 cup water (if needed)

Steps:

  • Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden.
  • Add tomato sauce, carrots, peeled tomatoes, seasonings and cover.
  • Cook one hour over very low heat.
  • Add potatoes and 1/2 cup water, if needed.
  • Cover and cook 1/2 hour over very low heat.
  • (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-F until biscuits are toasty brown.).

Nutrition Facts : Calories 529.3, Fat 11.7, SaturatedFat 2.6, Cholesterol 140.6, Sodium 1812.3, Carbohydrate 51, Fiber 8.9, Sugar 12.9, Protein 55.3

DAKOTA-STYLE BISON STEW



Dakota-style Bison Stew image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 19

2 pounds bison meat, cubed
1/2 cup vegetable oil
1 cup yellow onions, coarsely chopped
1 cup red onions, coarsely chopped
1 1/2 quarts water (recommended: Missouri River Water)
4 teaspoons beef bouillon
2 to 3 bay leaves
20 peppercorns
1/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
2 cups sliced carrots
2 cups chopped celery
3 tomatoes, peeled and chopped
1 medium turnip, diced
1 medium rutabaga, diced
1 medium yam, diced
1 large ear sweet corn, kernels removed
Salt and pepper

Steps:

  • Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add spices and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season, to taste, with salt and pepper.

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