Directions
- 1Brown the meat in a large Dutch oven with the oil and onions.
- 2Add 1 quart of water to the pot along with the bouillon and bring to a simmer.
- 3Add spices and remaining vegetables to the pot and simmer for 45 minutes.
- 4Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours.
- 5If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example).
- 6Season, to taste, with salt and pepper.
Ingredients
- 2 pounds bison meat, cubed
- 0.5 cup vegetable oil
- 1 cup yellow onions, coarsely chopped
- 1 cup red onions, coarsely chopped
- 1.5 quarts water (recommended: Missouri River Water)
- 4 teaspoons beef bouillon
- 2 to 3 bay leaves
- 20 peppercorns
- 0.25 teaspoon ground mustard
- 0.5 teaspoon garlic powder
- 0.5 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
- pepper
Equipment
large Dutch oven
Tips
- If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example).
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