Ingredients1 h 45 m servings 276
- Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
Per Serving: 276 calories; 10.2 8.3 35.7 96 736 Full nutrition
ReviewsRead all reviews 6
bison being expensive,but healthy i decided to give it a try. i added to this recipe, potato's, carrots,and rutabaga which i added the last half hour to forty five minutes. i would add anothe...
I loved this! I did add potatos and carrots and an extra tablespoon of flour to thicken up the sauce.
Excellent comfort food for a cold winter's night. I changed it to 3 tablespoons flour and added carrots during the last 40 minutes. I would back off on the salt next time, it really doesn't ne...
Won 2nd at traditional foods contest, is my daughter's favorite food, and my nephew requested it for his graduation supper. So yes, it's a winner.