MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: RCMP Bison Stew
 Categories: Beef, Vegetables, Herbs, Wine
      Yield: 6 Servings
 
      2 tb Canola oil
      1 kg 2.2 lb bison meat; in 2.5cm
           - (1") cubes
      1 tb Canola oil
      1 c  Minced yellow onion
    1/2 c  Minced celery
      2 cl Garlic; peeled, minced
      2 tb Flour
      1 l  (4 c) chicken or beef broth
    235 ml (1 c) water
      2 tb White wine
      1 ts Salt; (opt)
    1/2 ts Ground black pepper
      3    Whole cloves
    225 g  (8 oz) can tomato sauce
      2 tb Chopped fresh parsley
    1/4 ts Ground thyme
 
  Heat 2 tablespoons oil in a Dutch oven over medium-high
  heat; brown the bison in oil, 2 to 3 minutes per side;
  remove bison and set aside. Pour 1 tablespoon oil into
  the Dutch oven; cook and stir the onion and celery in
  the oil until soft, about 5 minutes. Add the garlic;
  cook and stir another 2 to 3 minutes.
  
  Sprinkle the flour over the mixture and stir to coat.
  Stir in the broth, water, wine, salt, pepper, cloves,
  tomato sauce, parsley, and thyme to the mixture; bring
  to a boil. Return the bison to the mixture and stir
  through. Reduce heat; cover and simmer until meat is
  fork tender, about 1 hour.
  
  MAKES: 6 servings or more
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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