Bison Basics

INGREDIENTS

• 2 tbsp flour
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 lbs bison stew meat cut into 1 inch cubes
• 2 tbsp cooking oil (peanut or canola)
• 2 cups stock (chicken, vegetable, bison, or a combination)
• 1/2 tsp salt
• 2-3 tbsp tomato paste
• 3 whole cloves
• 1/4 cup packed, chopped fresh curly parsley

DIRECTIONS

• Set oven at 275F.
• Put the flour, salt, and pepper in a plastic or paper bag. Add bison meat cubes and shake to coat.
• Put cooking oil in large saucepan and heat over medium-high burner. Once hot, add the meat cubes. Brown meat on all sides, stirring occasionally. Reduce heat to avoid excessive browning-on if necessary.
• Remove pan from heat source once the meat is browned. Transfer meat cubes to a 3-4 quart casserole dish.
• Add the stock to the saucepan and return to medium-high burner. Work a whisk along the bottom of the saucepan to blend in any of the browned-on bits. Whisk in the salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.
• Line the top of the casserole dish with aluminum foil to help form a seal. Put the cover on top of the aluminum foil seal and cook in the oven for 4 hours. Stir stew once after 2 hours of cooking.
• Serve with vegetables of choice.
• Stew is even better reheated the following day.