BISON STEW
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cooked wild rice or couscous, for serving
- Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.
- In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.
- To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.
ROASTED ROMA TOMATO AND BISON STEW
Provided by Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- 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.
STEW WITH ROOT VEGETABLES
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
- Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.
HEARTY CRANBERRY BISON STEW
A rich satisfying autumn dish that fills your house with a spicy sweet aroma while it simmers. Taste the magic that happens when you combine hearty bison with tart cranberries and fresh vegetables.
Provided by Food Network
Time 2h30m
Yield 8 Servings
Number Of Ingredients 15
Steps:
- 1.Reserve ¼ cup of the flour. Place the remaining flour in a resealable plastic bag. Add bison chuck roast cubes, a few at a time, shaking to coat. Heat oil over medium-high in a 5- to 6- quart Dutch oven or pot. Brown bison cubes in batches on all sides in hot oil. Drain off fat. Stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
- 2.Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour, or until bison and vegetables are tender. Stir the remaining ½ cup broth and the reserved ¼ cup flour in a small bowl until smooth; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute.
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