A stew is nothing special, I guess, but a bison stew, to my taste, has more depth of flavor than a beef stew. Moreover, I claim some right of discovery as to the treatment of the stew meat, which makes it tender and all the more flavorful. So here's a method for bison stew--quantities of all ingredients indeterminate. You start the stew the night before, assemble it in the morning, and cook it all day in a crockpot.
- Pound or more bison meat, cubed
- Cup or more red wine
- Large onion
- Bulb of garlic
- Large can diced tomatoes
- Seasonings: salt, pepper, marjoram, thyme, parsley, lovage
- Other vegetables (green beans, turnips, whatever) as you like
The same recipe also makes a wonderful venison stew. I suspect it would be grand with elk meat, too.
- Season the cubed meat and dust it with flour.
- Sear the meat quickly in a skillet of oil, then turn off the heat.
- Add red wine enough to drown the meat, cover, and let sit overnight.
- Next morning, cut the vegetables into the crockpot (the garlic I put in as whole cloves), season them.
- Dump the tomatoes and the meat from the skillet on top.
- Cook all day, stirring now and then if you're nervous.