Hey guys. I was lucky enough to spot some bison stew meat on clearance at my local Thrifty Foods last week and snatched it up! I haven’t cooked bison before, so I went with something simple, and basically treated it like beef.
I swear it tastes better than it looks. It’s deep, rich but not overwhelmingly so. Bison does taste like a cross between beef, with a slightly gamey flavour like deer. I paired it with carrots, garlic, coconut and ginger for a yummy winter treat. I told you I wouldn’t forget about the other half of the planet!
It’s also an easy one pot dish that’s a breeze to do.
You will need:
- 2lbs bison stew hip meat
- 4 carrots, julienned
- 1 T butter
- 1 head garlic, minced
- 1 can coconut milk
- 1 yellow/white onion, diced
- Salt & pepper
- 1/2c red wine
Brown the butter in a saucepan. Add the bison and onion, fry until brown/softened, respectively.
Add the coconut milk, red wine, garlic, carrots, and season generously with salt and pepper. Simmer on medium-low for 45 mins-hour until meat is tender. Stir occasionally and turn it down if the coconut milk starts frothing, or it’ll burn!
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