2 lbs stewing bison, cut into 1 inch cubes (round, rump, or shoulder)
Salt and freshly ground black pepper
2 tbsp canola oil
4 strips side bacon, diced
1 large cooking onion, chopped
1 pint dark ale (ie. Guinness)
1 large orange, zested and juiced
3 cloves of garlic, peeled
2 large carrots, peeled and cut into ¼ inch rounds
3 celery stalks, split and cut into 1 inch lengths
2 large parsnips, peeled, split and cut into 2 inch sections
10 oz pearl onions (optional)
4 tsp unsalted butter
1 tbsp sugar
4 green onions, finely chopped
Instructions
Preheat oven to 300F.
Pat-dry bison stew cubes and season with salt and
pepper.
- In a Dutch oven, heat canola oil over medium-
high heat.
- Brown the bison cubes.
- Once browned on all sides, transfer to a holding
bowl.
- Reduce heat to medium and add diced bacon to
Dutch oven.
- Cook, stirring for about a minute, then add
chopped onion.
- Continue to cook until onions are softened,
about 5 minutes.
- Add dark ale, orange juice and zest, garlic, and
browned bison cubes to the Dutch oven.
- Cover and cook in oven for 1½ hours. Stir every
half hour or so.
~Preparation of Pearl Onions (if using)
- While bison is cooking, bring a small pot of
water to a boil.
- Add the pearl onions and simmer for 3 minutes,
then drain and rinse under cold water.
- Peel onions, then set aside.
- Melt butter in a frying pan over medium-high
heat, add sugar and the peeled pearl onions.
- Saute until the pearl onions begin to carmelize.
- Remove from heat.
- Add prepared pearl onions (if using), carrots,
celery, and parsnips to the Dutch oven after bison
has cooked for 1½ hrs.
- Stir in an additional ¼ tsp salt and ground
black pepper to taste.
- Return Dutch oven to oven and cook bison stew
uncovered for 1 hour, or until vegetables reach
desired tenderness.
- Stir every 15 to 20 minutes while cooking.
Serving
Suggestions
Serve garnished with finely chopped green onions
Originally Submitted
5/5/2013
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