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Bison stew and autumn vegetables


20 minutes


1 h 45



Bison stew and autumn vegetables
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30 ml (2 tbsp.) vegetable oil
60 ml (1/4 cup) butter
600 g (1 1/4 lb.) bison cubes (from a blade roast)
Salt and freshly ground black pepper
375 ml (1 1/2 cups) onion, finely chopped
3 garlic cloves, minced
45 ml (3 tbsp.) flour
500 ml (2 cups) red wine
500 ml (2 cups) veal stock

2.5 ml (1/2 tsp.) dried thyme
2 bay leaves
1 small turnip, peeled and cut into 3.5 cm (1 1/2 in.) dice
3 medium carrots, peeled and cut into chunks
4 medium yellow-fleshed potatoes, cut into 3.5 cm (1 1/2 in.) dice
15 ml (1 tbsp.) tomato paste
30 ml (2 tbsp.) fresh tarragon, leaves only, chopped  
15 ml (1 tbsp.) fresh parsley, chopped


  1. In a pan, heat the oil and 15 ml (1 tbsp.) of butter over medium-high heat.
  2. Season the bison cubes with salt and pepper.
  3. Sear on all sides to colour. Set aside.
  4. In a Dutch oven, melt 45 ml (3 tbsp.) butter over medium heat.
  5. Sweat the onions for 2 to 3 minutes. Add the garlic.
  6. Cook for 1 minute, stirring constantly.
  7. Pour in the red wine and veal stock.
  8. Using a whisk, mix to dissolve the flour.
  9. Add the thyme, bay leaves, salt and pepper.
  10. Return the bison cubes to the pot.
  11. Cover and simmer for about 1 minute.
  12. Add the turnip and carrots first.
  13. Cook for 15 minutes.
  14. Add the potatoes and cook for another 20 minutes.
  15. Add the tomato paste and tarragon.
  16. Cook for another 10 minutes.
  17. Serve the stew garnished with chopped parsley.

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