Ingredients1 h 45 m servings 276 cals
- 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 g fat; 8.3 g carbohydrates; 35.7 g protein; 96 mg cholesterol; 736 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...