Bison Stew

Directions

1. 1
   Cooked wild rice or couscous, for serving
2. 2
   Heat the oil in a large saucepan over medium-high heat, until almost smoking.
3. 3
   Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.
4. 4
   In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly.
5. 5
   Add the flour and tomato paste and stir well.
6. 6
   Slowly add in the beef stock, red wine and canned tomatoes.
7. 7
   Season with salt and pepper, to taste.
8. 8
   Return the seared meat to the pan and reduce the heat to a simmer.
9. 9
   Continue to cook for about 45 minutes.
10. 10
    The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender.
11. 11
    Cook's Note: if the liquid begins to evaporate you can add more stock or water.
12. 12
    To finish, stir in the fresh herbs and the butter.
13. 13
    Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.