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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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:
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.
3. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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