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Recipe courtesy of Dee Willard
and
Ray Willard
Recipe courtesy of Dee Willard
and
Ray Willard
Watch how to make this recipe.
Dakota-style Bison Stew
- Level: Easy
- Total: 3 hr
- Prep: 1 hr
- Cook: 2 hr
- Yield: 6 servings
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- Level: Easy
- Total: 3 hr
- Prep: 1 hr
- Cook: 2 hr
- Yield: 6 servings
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.
Cook’s Note
This recipe is best cooked in the shade of a cottonwood tree, and served with homemade bread and chokecherry jelly.
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