Native-Style Braised Bison
Source: Recipe from Chef Fernando Divina
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
- In a large pot, heat oil until hot but not smoking. Dredge meat in seasoned flour and lightly brown meat in pan.
- 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.
Add grilled vegetables and place pan back into oven for 5 min. Serve with corn dumplings.