Dakota Style Bison Stew Recipes

BISON STEW

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.

BISON STEW

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.).

BISON STEW

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

Steps:

• French cut onion, and cube potatoes with half skin left on.
• Saute onions and potatoes in real butter and EVOO, about a tablespoon each for 20 minutes or so over medium heat, being careful not to burn, but also letting sit long enough to caramelize well.
• Lower high slightly and gently move potatoes and onions to far side of pan. Add additional half tablespoon of butter to empty portion of pan and saute whole garlic cloves (usually around 15-20). Stir the garlic only every couple of minutes keeping temperature low enough to only slightly brown cloves.
• Deglaze pan with red wine, and remove all vegetables from pan. Place in large mixing bowl.
• Add bison (also called buffalo on here, although not correct) to pan over medium high heat, without over crowding pan, as you want the meat to sear, not steam. (You may need to do in two batches). Add worchestershire sauce and fresh ground sea salt and black pepper cloves, to taste.
• Remove cooked bison, and add to the vegetables in bowl (I add a couple of onions for the soup base coming next).
• Add roughly 3 quarts of beef stock, (I use a beef base, which provides more flavor and less sodium than bullion), shot of maker's mark (or other whiskey), and a little more worchestershire sauce to pan. Add 2 ounces of Collagen Hydrolysate. (http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php).
• Simmer stock until half of liquid is left, making sure to never boil. Add a few sprigs of fresh thyme during the last 10 minutes (remove whole sprigs before adding other ingredients). Add all ingredients from bowl back into pan.
• Serve.