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Recipe courtesy of Dee Willard and Ray Willard

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Total:: 3 hr
Prep:: 1 hr
Cook:: 2 hr

Yield:: 6 servings

Level:: Easy

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.

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.

My Private Notes

Name: Dakota-style Bison Stew
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 6 servings
Cuisine: american
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