HIGH PLAINS BISON STEW
Bison meat is known to cook faster than beef, and the best way to do it is low and slow, making it a great choice for a traditional stew recipe. Red wine and beef broth, flavored with simple aromatics like onion, carrots, celery, and garlic, is the perfect broth for tender bison brisket.
2 lb bison brisket, cut into 2-inch pieces
1/4 cup canola oil
1 large onion, diced
2 large carrots, diced
4 stalks celery, diced
4 cloves garlic, minced
4 tbsp all-purpose flour
1/4 cup tomato paste
4 cups of low-sodium beef broth
4 cups red wine
14½ oz chopped tomatoes, with juice
Salt and pepper, to taste
2 tbsp butter
In a large saucepot, heat the canola oil over medium-high. Add the bison in batches, and sear, undisturbed, on each side until golden brown, about 8 minutes per batch. Remove the bison from the pan and set aside. Add the onion, carrots, celery, and garlic to the pan, and cook until the vegetables are soft about 5 minutes. Add the flour and tomato paste, and stir well until evenly incorporated. Slowly add the beef broth, red wine, and chopped tomatoes with their juices, and stir to combine. Season with salt and pepper to taste.
Add the meat back to the stew, and reduce the heat to a simmer. Cook until the liquid has reduced by half, about 45 minutes. Check seasonings, and finish with 2 tablespoons of butter before serving.