Tabitha Langel
Wednesday, 06 October 2010 15:49
Written by Admin
“This dish celebrates several local Manitoban ingredients. I am inspired by the return of bison farming because it is so much a part of Manitoba’s history. Equally inspiring is the gift of small-scale brewing in Winnipeg.
For me, the cast iron frying pan is a symbol of two things that I really treasure—heritage and tradition—not just of enduring culinary influence, but also simplicity. There was a time when a cast iron pan was the cooking implement of choice. I like that. And as for making the dish, slow simplicity is the key, taking the time to sauté the meat and giving each ingredient its due process.
I serve this dish at home with good bread, Half Pints beer or a robust red wine. The stew is also available as one of the take–home whole food items at Grass Roots Prairie Kitchen at The Forks Market.”
Half Pints Bison Stew
1 1/2 lbs bison stewing meat
(I use organic bison meat from Crocusview Farm in Kenton, MB)
1/2 tsp salt
1/2 tsp pepper
1 cup onions chopped
1 1/2 cups Half Pints Stir Stick Stout
1/4 cup oil
1 cup cubed potatoes
2 cups chopped carrots
2 cups sliced mushrooms
1 Tbsp garlic, coarsely chopped.
Feel free to increase the garlic, depending upon your taste.
1 tsp pepper
1 tsp salt
1 tsp thyme
1 Tbsp balsamic vinegar
15 oz tomato sauce
Toss bison, salt and pepper together to coat meat and then brown in a pre-heated, hot pan–we like to use cast iron. Sauté onions in oil, deglaze with beer, and let reduce by half. Mix all remaining ingredients and cooked bison in a roasting pan, cover and bake in the oven for three hours at 350ºF.
Serves four.