Bison Stew

Name: Bison Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 12 cups, 6 serving(s)
Ingredients: 1 lb fresh ground buffalo meat; 2 bulbs of garlic; 1 large vidalia onion; 1 medium red potatoes; 1 medium white potato; 6 ounces good tomato sauce; 3 quarts beef stock (beef base is best); 1/2 cup red wine; 2 ounces collagen, hydrolysate; 2 tablespoons Worcestershire sauce; 3 fresh thyme sprigs; 1 fluid ounce maker's mark Bourbon; extra virgin olive oil (as needed); real butter (as needed); salt and pepper, to taste

Submitted by MattB13

"A simple stew with fresh ingredients! Adding Collagen Hydrolysate increases protein and provides many other benefits."

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photo by MattB13

Ready In:: 6hrs 15mins
Ingredients:: 15
Yields:: 12 cups
Serves:: 6

ingredients

1 lb fresh ground buffalo meat
2 bulbs of garlic
1 large vidalia onion
1 medium red potatoes
1 medium white potato
6 ounces good tomato sauce
3 quarts beef stock (beef base is best)
¹⁄₂ cup red wine
2 ounces collagen, hydrolysate
2 tablespoons Worcestershire sauce
3 fresh thyme sprigs
1 fluid ounce maker's mark Bourbon
extra virgin olive oil (as needed)
real butter (as needed)
salt and pepper, to taste

directions

French cut onion, and cube potatoes with half skin left on.
Saute onions and potatoes in real butter and EVOO, about a tablespoon each for 20 minutes or so over medium heat, being careful not to burn, but also letting sit long enough to caramelize well.
Lower high slightly and gently move potatoes and onions to far side of pan. Add additional half tablespoon of butter to empty portion of pan and saute whole garlic cloves (usually around 15-20). Stir the garlic only every couple of minutes keeping temperature low enough to only slightly brown cloves.
Deglaze pan with red wine, and remove all vegetables from pan. Place in large mixing bowl.
Add bison (also called buffalo on here, although not correct) to pan over medium high heat, without over crowding pan, as you want the meat to sear, not steam. (You may need to do in two batches). Add worchestershire sauce and fresh ground sea salt and black pepper cloves, to taste.
Remove cooked bison, and add to the vegetables in bowl (I add a couple of onions for the soup base coming next).
Add roughly 3 quarts of beef stock, (I use a beef base, which provides more flavor and less sodium than bullion), shot of maker's mark (or other whiskey), and a little more worchestershire sauce to pan. Add 2 ounces of Collagen Hydrolysate. (http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php).
Simmer stock until half of liquid is left, making sure to never boil. Add a few sprigs of fresh thyme during the last 10 minutes (remove whole sprigs before adding other ingredients). Add all ingredients from bowl back into pan.
Serve.