Bison and Wild Rice Stew

Method

1. 1

   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.

2. 2

   Soften the onion, carrot, celery and garlic in the same pot, scraping up the browned bits from the bottom.

3. 3

   Return the bison to the pot with the beef stock and bay leaf; bring to a simmer.

4. 4

   Cover and simmer gently 1½ hours, until the meat is fork-tender.

5. 5

   Meanwhile, rinse the wild rice and cook separately in salted water until the grains split and curl, about 45 minutes; drain.

6. 6

   Stir the cooked wild rice into the stew for the final 10 minutes so it soaks up the broth.

7. 7

   Discard the bay leaf and adjust seasoning before serving.