Voyageurs Stew

Big group tasty meal.

Makes 20 servings


  • 5lb bison from inside/outside round or chuck 2.3kg
  • 3 cups game or beef broth 750ml
  • 1 1/2 tsp dried thyme 8ml
  • 5 medium yellow flesh potatoes, peeled and cubed
  • 3 large carrots, sliced
  • 2 medium leeks, white part only, sliced
  • 3/4 tsp salt and pepper 4ml
  • 1/2 cup dried cranberries 125ml
  • 1/4 cup maple syrup 50ml
  • 1/2 cup water 125ml
  • 1/3 cup flour 75ml
  • 3 tbsp Scotch (optional) 50ml


  1. Brown one inch (2.5 cm) cubed bison in skillet with 2 tbsp (30 ml) of Canola oil.
  2. Place bison in ovenware dish.
  3. Heat broth to boiling, add vegetables, seasonings, cranberries, maple syrup and Scotch.
  4. Pour over meat and stir to distribute ingredients. Cover and bake at 300°F (140°C) for 1.5 hours or until fork tender.
  5. When meat is tender, thicken hot stew with paste made from cold water and flour.

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