Roasted Roma Tomato and Bison Stew
- 2 tablespoons olive oil
- 1 pound bison, cut into medallions
- 2 cups water
- 12 Roma tomatoes, cored
- 12 cloves garlic, peeled
- 1 3/4 cups coconut milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups beef stock
Preheat the oven to 400 degrees F.
In a stock pot on medium-high heat, add olive oil and sear bison until brown, about 5 minutes on each side. Pour in 2 cups water and cover with a lid. Reduce the heat to low and simmer until the bison is cooked and tender, about 1 hour. Cover the bottom of large baking dish with aluminum foil. Add the tomatoes and garlic and put it in the oven to bake for 35 minutes.
Remove the baking dish from the oven and let cool. After it cools, add the tomatoes and garlic to a blender and blend until smooth. Pour the tomato mixture into the stock pot. Add the coconut milk, beef stock, salt, black pepper and cayenne pepper and let simmer over medium heat for 5 minutes. Transfer the stew to a large serving bowl or individual bowls and serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Brian Hill, 2010