Earlton Bison Stew

Cold weather calls for this heart warming stew (and a dash of vodka!). It also doubles as a broth recipe.


  • 2.5 lb boneless bison shank
  • 2 carrots, chopped
  • 3 potatoes, chopped
  • 2 onions, chopped
  • 2 cups bison broth
  • 1 celery stalk, chopped
  • 1/2 cup Loon Vodka
  • 2 tbsp Labrador tea
  • 1 tsp balsamic vinegar
  • 1 tsp mustard
  • 1 clove
  • Salt and pepper to taste

Cooking directions


  1. Brown the bison shank bones in the oven.
  2. Put in a saucepan and cover with water. Add one onion, one celery stalk and one carrot.
  3. Cover and let simmer for 4 hours over low heat.
  4. Drain the meat juices. You now have a delicious bison broth to use in this recipe and others.


  1. Cut the meat off the shank into large cubes and marinate them the day before in half the vodka, tea, clove, mustard and balsamic vinegar.
  2. The next day, drain the meat and brown it in a buttered skillet. When the meat has a nice color, close the hood fan (to avoid setting it on fire), pour the remaining half of the vodka into the skillet and ignite to flambé the meat.
  3. Cut the other onion, carrot and potato into large cubes. Take four 500 ml Mason jars and distribute the meat and vegetables in equal parts.
  4. Cover with broth, salt and pepper to taste.
  5. Tightly close the jars and plunge in boiling water for 4 hours. Stew can be served hot or kept for your next camping or hunting expedition.

From the book Tout le monde à table! Tome 2 released by Origine Nord-Ouest

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