Recipe courtesy of Dee Willard and Ray Willard
Save Recipe Print
Total:
3 hr
Prep:
1 hr
Cook:
2 hr
Yield:
6 servings
Level:
Easy

Ingredients

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.

Cook's Note

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

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Bison Stew

Recipe courtesy of Robert Irvine

Roasted Roma Tomato and Bison Stew

Recipe courtesy of Brian Hill

Roasted Roma Tomato and Bison Stew

Recipe courtesy of Brian Hill

Bison Tacos

Recipe courtesy of Robert Irvine

Bison Chili

Recipe courtesy of Meriwether's

Healthy Bison Chili

Recipe courtesy of Kelsey Nixon

Bison Burgers with Spicy Aioli

Recipe courtesy of Turner Broadcasting System

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.