Bison Stew

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I had never cooked bison before, and googled this recipe up. Turned out to be absolutely delicious. I followed all the steps to the dot, the red wine (I used a value Chianti gives an intense flavor to the stew. A bit careful with the canned tomatoes, the acidic taste takes some time to get rid off, while simmering. I used some brown sugar to counter it. I am definitely going to try this recipe with other kinds of red meat.

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This might be one of the best stews I've ever had. I've made it three times and every time I'm amazed at how delicious and rich it is. My husband and guests would have to agree as well. Since bison is very lean it has a tendency to become tough if overcooked. However, in this recipe the bison is very tender and just melts in your mouth. The first 2 times I made it I followed the directions to a T. The last time I decided to add some parsnips and mushrooms which just made it even better. The only complaint I have is that it takes a little longer to simmer than 45 minutes if you want the stew to reduce by half. This will definitely be a staple recipe in my house.