Native-Style Braised Bison
A hearty serving of this well seasoned and tender braised bison makes a satisfying meal. Corn dumplings on the side make sure that every bit of the full-bodied sauce gets enjoyed.
2 oz. vegetable oil
2 lb. buffalo, from shoulder and leg, cubed
Salt and pepper, as needed
All-purpose flour, as needed
2 oz. tomato puree
2 cloves garlic, minced
2 carrots, cut into 8 pieces
8 oz. wild or domestic mushrooms, sliced
1 qt. buffalo stock or beef stock
1 poblano chile, grilled, peeled, and cut into strips
2 tomatoes, halved and grilled
1 onion, quartered and grilled
1. In a large pot, heat oil until hot but not smoking. Dredge meat in seasoned flour and lightly brown meat in pan.
2. Add tomato puree, garlic, carrots, and mushrooms. Cook, stirring often without browning for about 5-7 min. Add the stock and bring to a boil. Turn the heat down to a gentle simmer, cover and cook in a medium hot oven until the meat is tender.
3. Add grilled vegetables and place pan back into oven for 5 min. Serve with corn dumplings.