BISON STEW
- 1.5 pounds of bison roast cut up in 1/2 inch cubes
- 6 carrots
- 6 celery stalks
- 4 medium yellow or zuchinni squash
- 1 large can of tomatoes
- 1 large onion
- 1 clove garlic
- 1 bay leaf
- 1/2 tsp garlic salt
- 1 tsp salt
- 1 tsp pepper
Fill large pot with 2 inches of water. Heat to boiling and put in stew meat. Cut up squash, celery, carrots and put in. Add water to barely cover. Cut up onion and garlic and add to pot. Cut up and add canned tomatoes and juice. Add spices. Stir. Simmer for 45 minutes and serve.
- from Cacheagua Bison Ranch Bison World 2003
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