Bison Stew from the Parks Canada Heritage Gourmet Recipes collection. This recipe was tested by Chef Scott Warrick, Algonquin College School of Hospitality and Tourism. It is shared here with permission from Parks Canada.
Bison Stew. Courtesy of Parks Canada.
- Step 1: Preheat the oil in a large pot over medium-high heat. Brown the meat on all sides. Add the stock or water, and the onion, mushrooms, carrots, celery and turnip. Simmer until the vegetables are soft and the bison is tender, about 1 hour. Add salt and pepper to taste.
- Step 2: If desired, add the water or cream and the uncooked rice to the stew and cook for 20 minutes longer, for full meal. Or simply serve plain with bannock on the side.
Ingredients
- 3½-4 lbs | 1.5 kg piece of bison meat or top butt beef, cubed
- 3 tbsp | 45 ml oil
- 1 onion, chopped
- ½ lb | 250 g mushrooms, quartered or sliced
- 1 cup | 250 ml diced carrots
- ½ cup | 125 ml diced celery
- 1 cup | 250 ml diced turnips/rutabaga
- 2 quarts | 2 litres beef stock or water
- Salt and pepper to taste
- 1½ cups | 375 ml water or cream + 1 cup | 250 ml uncooked rice to finish (optional)