Bison Stew

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

Ingredients

• 2 pounds cubed bison meat
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 (15.5 ounce) can tomato sauce
• 6 carrots, peeled and sliced
• 1 (8 ounce) can tomatoes, undrained
• 2 teaspoons salt
• ½ teaspoon black pepper
• 3 medium potatoes, peeled
• ½ cup water

Directions

1. Brown meat in oil in large kettle or pot; add onions and cook until golden.
2. Add tomato sauce, carrots, tomatoes, and seasonings and cover. Cook 1 hour over very low heat.
3. Add potatoes and ½ cup water if needed.
4. Cover and cook 30 minutes over very low heat.

Variations

• Transfer mixture to a baking a dish and top with biscuit dough (see page 23). Bake at 425 °F until biscuits are brown.
• To lower the sodium content: Use salt substitute instead of salt and use low-sodium canned tomatoes and low-sodium canned tomato sauce.