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Dakota-style Bison Stew

Recipe courtesy Ray and Dee Willard

Show: All-American FestivalsEpisode: Bison-tennial Festival

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Times:

Prep
1 hr 0 min
Inactive Prep
--
Cook
2 hr 0 min
Total:
3 hr 0 min
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Ingredients

  • 2 pounds bison meat, cubed
  • 1/2 cup vegetable oil
  • 1 cup yellow onions, coarsely chopped
  • 1 cup red onions, coarsely chopped
  • 1 1/2 quarts water (recommended: Missouri River Water)
  • 4 teaspoons beef bouillon
  • 2 to 3 bay leaves
  • 20 peppercorns
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaves
  • 2 cups sliced carrots
  • 2 cups chopped celery
  • 3 tomatoes, peeled and chopped
  • 1 medium turnip, diced
  • 1 medium rutabaga, diced
  • 1 medium yam, diced
  • 1 large ear sweet corn, kernels removed
  • Salt and pepper

Directions

Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add spices and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season, to taste, with salt and pepper.

This recipe is best cooked in the shade of a cottonwood tree, and served with homemade bread and chokecherry jelly.

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