Recipe for Bison Stew

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Bison Stew

Serves 4 Stew Cut: chuck (tykkam)

Ingredients

  • 600 g bison, diced (e.g. chuck)
  • 2 tbsp oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 tbsp tomato purée
  • 1 can chopped tomatoes
  • 500 ml beef stock
  • 1 glass red wine (optional)
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp chili (to taste)
  • 2 potatoes, diced
  • Salt and pepper

Method

  1. Cut the bison into bite-sized pieces. Roughly chop the onion, garlic, carrots and celery.
  2. Brown the meat in oil in a large pot. Remove and set aside.
  3. Sauté onion, garlic, carrots and celery for a few minutes.
  4. Add tomato purée and cook briefly. Pour in the chopped tomatoes and the red wine (if using); bring to a boil.
  5. Return the meat to the pot along with stock, bay leaves, paprika, thyme and chili.
  6. Cover and simmer gently for about 2 hours, until the meat is very tender.
  7. Add the diced potatoes for the last 30 minutes of cooking.
  8. Season with salt and pepper before serving.
Serving suggestion: Serve with crusty bread to soak up the rich sauce, or with mashed potatoes.

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Order Bison meat directly from our farm

At Randeris Bison, we raise our animals with respect for nature and at their own pace. The bison live outdoors year-round in family groups and are slaughtered gently – without stress or long transport. The result is tender, lean and flavourful meat of high quality.

 

We sell the meat directly from the farm freezer in carefully measured packs – ready for use in your kitchen. The selection varies depending on season and slaughter, but we always offer both classic cuts and exciting specialties. You can see the current selection below.

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