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Bison Stew
Bison Stew
3# Bison stew meat 1 Cup dry red wine
3/4 Cup flour 3 Tablespoons Worcestershire sauce
2 Teaspoons coarse salt 2 Cups water
Pepper to taste 2 Cups sliced carrots
4 Large garlic cloves, diced 4 Cups diced potatoes
4 Tablespoons olive oil
1 Cup thinly sliced onion
Place flour, salt & pepper in plastic bag and shake to mix. Add bison and shake to coat. Heat olive oil and diced garlic in large pot. Add flour-coated bison meat to hot garlic oil and brown. Add a little more oil if necessary. Stir in onion and cook for a few minutes. Add wine, Worcestershire sauce and water. Cover and cook on low temperature for about 1 ½ hours. Add carrots and potatoes and simmer for about an hour or until vegetables and bison are very tender. If you like, add a handful of whatever other vegetables that are in season.
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