Bison Stew Gaston

Complete meal.

Serves 6-8

Ingredients

  • 2 lb (900 grams) bison stew meat
  • Brown the bison in four tablespoons of butter in a large skillet
  • 2 cups (500 ml) all purpose flour
  • 1 Tsp (5 ml) salt
  • 1 Tbsp (15 ml) ground pepper
  • ¼ Tsp (1 ml) nutmeg

Method

  1. Mix flour salt, pepper and nutmeg thoroughly and sprinkle all of it over the meat mixing continuously. 
  2. Once completely covered and browned, remove meat to a large soup pot or crock-pot. 
  3. Combine and heat in the skillet until boiling:
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 3 cloves garlic, chopped
  • 1 cup (250 ml) beef bouillon
  • 2 Cups (500 ml) canned tomato sauce
  • 12 peppercorns
  • 4 whole cloves
  • 1/3 cup (75 ml) chopped parsley
  • 2 bay leaves

Add mixture in skillet to the stew pot. Add four cups water and simmer covered 2-3 hours. During the last hour, add ½ cup dry white wine. Cook separately before adding to pot:

* 6 medium-sized potatoes, pared and quartered
* 6 carrots, pared and quartered
* 2 ribs celery, chopped

Add vegetables to the stew for the last 15-20 minutes of cooking

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