Bison Stew

Ingredients

  • 5 lbs. Durham Ranch stewing bison – cubed
  • 2 tbsp. vegetable oil
  • Kosher salt – to taste
  • Ground black pepper – to taste
  • 2 large yellow onions – large diced
  • 5 carrots – peeled and large diced
  • 1/2 head celery – large diced
  • 1/2 cup garlic – chopped
  • 1 bunch fresh rosemary – leaves only
  • 1 bunch fresh parsley – leaves only
  • 1 bunch fresh sage – leaves only
  • 1/4 cup tomato paste
  • 1/2 bottle red wine
  • 3 quarts chicken stock
  • 3 quarts beef stock
  • 3 russet potatoes – peeled and large diced
  • 2 bay leaves1 tbsp. dry oregano
  • 2 tsp. smoked Spanish paprika

Preparation

  1. Heat oil in a large pot and add bison to brown (10-15 mins) – season heavily with salt and pepper.
  2. When bison is brown remove from pot and set aside.
  3. Blend garlic, sage, rosemary, and parsley with a little water; add to pot and cook about 10 mins.
  4. Add onions, celery, and carrots to the same pot – cook until slightly tender.
  5. Add tomato paste and incorporate into veggies; add bison back into pot.
  6. Add red wine and bay leaves – cook until liquid is reduced by 1/2.
  7. Add chicken stock, beef stock, and potatoes – simmer about (30-40 mins) until bison is tender.
  8. Add oregano and paprika; season with salt and pepper as needed.

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