Bison, Stew 8oz
Out of stock
Bison is a wonderful healthy red meat with all of the flavor and texture of beef. It’s rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey. In fact, Bison is one of the low fat meats recommended by the USDA as part of a balanced & nutritious diet. Our bison meat makes a filling, delicious meal.
Our bison are free ranged and grass fed, coming from North American farms on thousands of acres of untouched prairie with clean air & water. Our Bison are processed in a USDA facility.
Grass Fed Bison Stew Meat adds a delicious hearty flavor to your favorite stews. 8oz package (0.5 pounds)
See below for a great recipe.
Description: BK’s Bison Stew Meat w/Cinnamon, Cloves & Tomatoes
- 3 lbs Buffalo Stew Meat (optional proteins: Elk, Venison, Goat, Wild Boar, Organic Beef
- 1 1/2 tsp Table Salt
- 1 tsp Ground Black Pepper
- 3 tbsp Vegetable Oil
- 2 Medium Onions, Chopped Coarse (about 2 cups)
- 3 Medium Cloves Garlic, Minced
- 3 Tbsp Unbleached All-Purpose FLour
- 1 tbsp Tomato Paste
- 1 cup Red Win (preferably full-bodied)
- 1 cup Low-Sodium Chicken Broth
- 1 cup Canned Chopped Tomatoes (with their juice)
- 2 Bay Leaves
- 1 tsp Dried Thyme
- 1 tsp Ground Cinnamon
- 1/8 tsp Ground Cloves
- 1 cup Frozen Pearl Onions (cook according to package directions)
- 1/3 cup Dried Currants
- 1/4 cup Minced Fresh Parsley Leaves
Preparation: Heat oven to 300 degrees. Place buffalo stew in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large dutch oven (cooking pot); add buffalo in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty dutch oven (cooking pot); saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add tomato paste. Add wine, scraping up any browned bits that may have stuck to dutch oven. Add broth, canned tomatoes, bay leaves, thyme and spices; bring to simmer. Add meat; return to simmer. Cover and place dutch oven (cooking pot) in oven. Heat 1 tablespoon oil in medium skillet; add frozen pearl onions and saute until lightly browned, 2 to 3 minutes. When meat is almost tender, about 1 1/2 hrs, add pearl onions and currants to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20-30 minutes longer. Stir in parsley, adjust seasonings, and serve!
Serving: Cheers to Healthy Eating!