One of my favorite dishes I have ever had is one I experienced in North Pole, Alaska after meeting a man who's legal name is Kris Kringle. For a while, I thought that my morbid sense of humor had flavored the taste of the delectable reindeer stew house he directed us to, but having substituted the reindeer for bison, I can now unequivocally say that the stew is just delicious.
Hearty Bison Stew
3lbs bison steak, cut into bite-sized pieces
1 medium white onion, chopped
6 shitake mushrooms
4 cloves garlic (more to taste)
3 fresh meaty tomatoes, chopped
1 16 oz bag peeled baby carrots
3 cups low sodium chicken stock
1 head cabbage, chopped to bite size pieces
sea salt and fresh ground black pepper, to taste
Season your cubed bison meat to taste with sea salt and pepper, then - using a deep skillet - brown the meat in a little olive oil over medium heat. Remove the browned meat from the pan and place directly into your crock pot.
Add your chopped onions and mushrooms to the meat drippings and oil in the skillet and cook until they are softened - takes about 5-10 minutes.
Pour the contents of the skillet into the crock pot with the meat. Then add carrots, tomatoes, chicken stock, and garlic. Season again to taste (personally I don't like much salt in my food, but for those who do, sparingly add enough until you're satisfied with the flavor of the broth).
Set your crock pot to 'slow cook' or 'low' for 6 hours. When you come back, add the cabbage and then cook it at the same temperature for another 1.5-2 hours.
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