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| Bison Stew
Recipe posted by richardf8 |
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| Ingredients | |
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1 Large onion, sliced 2 sliced cloves garlic 1 sliced stalk of celery 3/4 Lb Cubed Bison 1 heaping Tbsp Flour 3/4 c. Cooking Burgundy |
1 can (1 1/4c) Chicken or beek Broth 1 can (1 1/4c) Tomato Sauce Needles of 1 sprig rosemary Leaves of two sprigs fresh dill large leek, cut into 1/2" pieces |
| Directions | |
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Saute the onion in oil. Add the garlic and celery. Remove and reserve. Brown the bison in oil. Remove and reserve. Toast the flour in the oil (you might need to add a little more oil). Deglaze the pan by pouring the Cooking Burgundy and blending pan residue with it. Add the Broth, Tomato Sauce, rosemary and dill. Return the solids to the pan. Add the leek. Simmer for 45 minutes. Stash it in the fridge overnight. The following morning, before you leave for work, stick it in a slow (~220 degrees Fahrenheit/110 degrees Celsius) oven. Come home dragged out and tired to the smell of major numminess. |
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