Bison Stew

Bison Stew

  • Pound or more bison meat, cubed
  • Cup or more red wine
  • Flour
  • Oil
  • Potatoes
  • Large onion
  • Bulb of garlic
  • Carrots
  • Large can diced tomatoes
  • Seasonings: salt, pepper, marjoram, thyme, parsley, lovage
  • Other vegetables (green beans, turnips, whatever) as you like
A stew is nothing special, I guess, but a bison stew, to my taste, has more depth of flavor than a beef stew. Moreover, I claim some right of discovery as to the treatment of the stew meat, which makes it tender and all the more flavorful. So here's a method for bison stew--quantities of all ingredients indeterminate. You start the stew the night before, assemble it in the morning, and cook it all day in a crockpot.
  1. Season the cubed meat and dust it with flour.

  2. Sear the meat quickly in a skillet of oil, then turn off the heat.

  3. Add red wine enough to drown the meat, cover, and let sit overnight.

  4. Next morning, cut the vegetables into the crockpot (the garlic I put in as whole cloves), season them.

  5. Dump the tomatoes and the meat from the skillet on top.

  6. Cook all day, stirring now and then if you're nervous.
The same recipe also makes a wonderful venison stew. I suspect it would be grand with elk meat, too.