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