MEAT RECIPE

Wild Bison Stew

Thanks Nan for the recipe. Love ya!

INGREDIENTS

1 pound bison chuck roast bone in, rimmed and cut into inch cubes
5 teaspoons extra virgin olive oil
1 cup red wine
3½ cups venison or bison bone broth (homemade preferable)
1 medium onion, peeled and chopped
2 medium carrots, peeled and cut into ¼-inch rounds
2 large baking potatoes, peeled and cut into ¾-inch cubes
2 teaspoons salt
2 teaspoon wild mountain sage
2 teaspoons wild mountain oregano

Equipment:
Fire pit
Cast iron pot or dutch oven

HOW TO MAKE IT

1. Heat 3 teaspoons of the oil in a cast iron pot or a large stock pot. Add the beef a few pieces at a time, do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch, add more oil as needed between batches. Add the onions and continue cooking until they are translucent.

2. Once the onions are translucent, add the wine and continue to cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned pieces. Then, add the bone broth, bring to a boil, and then reduce to a low simmer.

3. One simmering, add the potatoes and carrots and cover the pot. If the stew begins to dry, add additional broth or water to remain covered. Cook for 2-3 hours until the meat is tender. Ladle among 4 bowls and serve with bread.

   Recipe created in collaboration with Windward-Westward.