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Ingredients Jump to Instructions ↓

  1. 2 pounds bison meat, cubed

  2. 1/2 cup vegetable oil

  3. 1 cup yellow onions, coarsely chopped

  4. 1 cup red onions, coarsely chopped

  5. 1 1/2 quarts water (recommended: Missouri River Water)

  6. 4 teaspoons beef bouillon

  7. 2 to 3 bay leaves

  8. 20 peppercorns

  9. 1/4 teaspoon ground mustard

  10. 1/2 teaspoon garlic powder

  11. 1/2 teaspoon dried thyme leaves

  12. 2 cups sliced carrots

  13. 2 cups chopped celery

  14. 3 tomatoes , peeled and chopped

  15. 1 medium turnip, diced

  16. 1 medium rutabaga , diced

  17. 1 medium yam, diced

  18. 1 large ear sweet corn, kernels removed

  19. Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. This recipe is best cooked in the shade of a cottonwood tree, and served with homemade bread and chokecherry jelly.

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