Hunter’s Bison and Mushroom Stew
Experience the essence of Idaho’s wilderness with this Rustic Bison and Mushroom Stew. Savory bison meat is expertly paired with earthy wild mushrooms, carrots, and aromatic herbs, all slow-cooked to perfection. Each hearty spoonful bursts with rich flavors that evoke the rugged landscape of Idaho. Perfect for cozy evenings, this stew warms the soul and satisfies the palate.
ingredients
- 2 lbs bison stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups wild mushrooms, cleaned and sliced
- 3 medium carrots, chopped
- 2 cups potatoes, peeled and diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat olive oil over medium-high heat.
- 2.
Add bison stew meat and brown on all sides, about 5-7 minutes.
- 3.
Remove meat and set aside; add onion and garlic to the pot, sautéing until softened.
- 4.
Stir in the mushrooms, cooking until they release their moisture, about 5 minutes.
- 5.
Return the bison to the pot along with carrots, potatoes, beef broth, red wine, and tomato paste.
- 6.
Season with thyme, rosemary, salt, and pepper; stir well to combine.
- 7.
Bring the stew to a simmer, then reduce heat to low and cover.
- 8.
Let it cook for 2-3 hours, stirring occasionally, until the bison is tender.
- 9.
Adjust seasoning as needed; serve hot, garnished with fresh parsley.
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