Bison, Carrot & Coconut Soup

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.

bison soup

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.

Serves 2.

You will need:

  • 2lbs bison stew hip meat
  • 4 carrots, julienned
  • 1 T butter OR coconut oil OR ghee
  • 1 head garlic, minced
  • 1 can coconut milk
  • 1 yellow/white onion, diced
  • Salt & pepper
  • 1/2c red wine (optional)

Step one:

Brown the butter in a saucepan. Add the bison and onion, fry until brown/softened, respectively.

 Step two:

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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