🇨🇦 CanadaCatalog recipe
Prairie bison braised low with root vegetables and nutty wild rice until the broth turns rich and the meat falls apart at a fork's touch.
For 6 servings.
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Pat the bison cubes dry, toss with the rice flour, and brown in batches in hot oil until deeply crusted; set aside.
💡 Crowding the pot steams the meat instead of browning it — work in batches.
Soften the onion, carrot, celery and garlic in the same pot, scraping up the browned bits from the bottom.
Return the bison to the pot with the beef stock and bay leaf; bring to a simmer.
Cover and simmer gently 1½ hours, until the meat is fork-tender.
Meanwhile, rinse the wild rice and cook separately in salted water until the grains split and curl, about 45 minutes; drain.
Stir the cooked wild rice into the stew for the final 10 minutes so it soaks up the broth.
Discard the bay leaf and adjust seasoning before serving.
Bison sustained Plains Indigenous peoples for thousands of years before near-extinction in the 19th century; ranching cooperatives across Saskatchewan, Alberta and Manitoba have since rebuilt herds as a leaner alternative to beef. Wild rice, hand-harvested from lakes across the Prairie provinces and northern Ontario for centuries by Indigenous communities, is a natural pairing in a long-simmered stew like this one.
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