Bison Stew

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe

Ingredients

 * 2 pounds cubed bison meat
 * 2 tablespoons vegetable oil
 * 2 onions, chopped
 * 1 (15.5 ounce) can tomato sauce
 * 6 carrots, peeled and sliced
 * 1 (8 ounce) can tomatoes, undrained
 * 2 teaspoons salt
 * ½ teaspoon black pepper
 * 3 medium potatoes, peeled
 * ½ cup water

Directions

 * 1) Brown meat in oil in large kettle or pot; add onions and cook until golden.
 * 2) Add tomato sauce, carrots, tomatoes, and seasonings and cover. Cook 1 hour over very low heat.
 * 3) Add potatoes and ½ cup water if needed.
 * 4) Cover and cook 30 minutes over very low heat.

Variations

 * Transfer mixture to a baking a dish and top with biscuit dough (see page 23). Bake at 425 °F until biscuits are brown.
 * To lower the sodium content: Use salt substitute instead of salt and use low-sodium canned tomatoes and low-sodium canned tomato sauce.