Yukon Bison Stew with Wild Root Vegetables
This recipe invites you on a traditional culinary journey, showing you how to prepare a nourishing bison stew that combines the robust flavours of wild root vegetables and bison meat for a hearty, healthy meal.
Indigenous
Resource
Physical
Ingredients
- 1 lb Yukon bison meat, cubed
- 4 cups beef or bison broth
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 potatoes, peeled and cubed
- 1 turnip, peeled and cubed
- 1 cup wild mushrooms, sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.
- Add the cubed bison meat to the pot, stirring occasionally until browned on all sides.
- Stir in the tomato paste, dried thyme, and dried rosemary, allowing the flavors to meld for a minute or two.
- Pour in the beef or bison broth, bringing the stew to a gentle simmer. Cover and cook for about 1 hour, or until the bison meat is tender.
- Once the meat is tender, add the chopped carrots, parsnips, potatoes, turnip, and wild mushrooms to the pot. Simmer for an additional 20-30 minutes, or until the vegetables are cooked through.
- Season the stew with salt and pepper to taste, adjusting as needed.
- Serve the Yukon Bison Stew hot, garnished with chopped fresh parsley for a burst of colour and flavour.
- Enjoy this hearty and nourishing dish, inspired by the rugged landscapes and rich culinary traditions of the Yukon Northern region.
