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   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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