BISON STEW
INGREDIENTS:
2.5 lb. bison meat, cut into 1-inch cubes;
2 pieces of oxtail or beef shank of about 4 oz. each;
2 onions, minced;
5 tomatoes, diced;
1 cup of dry red wine; or red vine vinegar (optional)
2 ½ cup beef or veal stock; water is fine as well if oxtail
few bay leaf
½ tsp. ground hungarian paprika ;
3 garlic cloves, minced;
Paleo cooking fat : olive oil ,coconut oil etc
Sea salt and freshly ground black pepper;
PREPARATION:
Preheat your oven to 325 F. or use slow cooker.
Melt some cooking fat in a Dutch oven that’s placed over a medium-high heat. Brown the bison
cubes and paprika , then remove them and set aside. Brown the onion and the oxtail or beef
shank in the same Dutch oven for about 4 minutes. Return the bison cubes to the Dutch oven.
Add the red wine, and cook until the liquid is reduced by about half.
Add the beef or veal stock, garlic, tomatoes, tomato paste, by leaf and season with salt and
pepper to taste.
Bring everything to a boil; then cover and place in the oven.
Cook for 2 hours/ longer in slow cooker best and easier on lower
overnight/ or until the bison cubes are tender.