Saskatchewan Bison Stew
A simple stick-to-your-ribs stew is the perfect thing to cozy up to in the midst of a Prairie winter. Well, any chilly day across Canada, really!
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Servings: 6 servings
Ingredients
- 1/4 cup canola oil or melted lard
- 1/4 cup all-purpose flour
- 2 tsp salt, divided
- 1/2 tsp ground black pepper
- 1 tsp ground dried sage or 1 Tbsp (15 mL) finely chopped fresh sage
- 2 - 2 1/2 lb bison roast, cubed into 1-inch pieces
- 1/4 cup finely chopped bison jerky or bison dry meat
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 parsnips, peeled and sliced into ½-inch rounds
- 4 carrots, peeled and sliced into ½-inch rounds
- 6 medium red potatoes, peeled and roughly chopped
- 19 oz can diced tomatoes
- 2 cups hot, good-quality beef broth
Instructions
- Preheat the oven to 350°F (180°C).
- Heat oil in a large non-stick pan on medium-high heat.
- Combine the flour, 1 tsp (5 mL) salt, pepper, and sage in a medium bowl and toss the bison into the flour mixture to coat. Working in two batches, brown the floured bison on all sides in the pan.
- Transfer browned meat to a large roaster or deep baking dish along with all remaining ingredients. Cover with lid or tin foil and bake for 90 minutes. Check the dish at the 45-minute mark and add slightly more broth or hot water to the roasting pan if needed. After 90 minutes, the bison meat should be tender and easily broken apart with a fork. Season to taste with salt before serving.
Nutrition Facts
Saskatchewan Bison Stew
Serving Size
1 serving
Amount per Serving
Calories
628
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Cholesterol
122
mg
41
%
Sodium
1595
mg
69
%
Potassium
2450
mg
70
%
Carbohydrates
67
g
22
%
Fiber
11
g
46
%
Sugar
14
g
16
%
Protein
52
g
104
%
Calcium
12
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.