The Graese family favorite soup and many times fill a roaster pan for the annual Bison Round Up at Northstar Bison.
Serving Size: 8 oz
Prep Time: 35 Minutes
Cook Time: 2 Hours
- 2 lbs Bison Stew Meat
- 1 tsp Paprika
- 1/3 cup Flour
- 1 tsp Salt
- 4 tbsp High Heating Cooking Oil
- 1/4 tsp Ground Black Pepper
- 2 Cups Thinly Sliced Spanish Onion
- 1/2 tsp Dry Basil
- 2 cloves Garlic, Minced
- 1 Cup Diced Carrots
- 2 cups Vegetable OR Chicken Stock
- 1 1/2 lb Sweet Potatoes cut in 1" Portions
- 1 cup Water
- 1 1/2 cups Frozen Peas
Put flour in a plastic or paper bag. Add bison cubes, about 1/2 lb at a time. Shake to coat.
Put 2 tbsp oil in a large non-stick skillet. Brown the flour coated bison cubes. Transfer to a 5-6 quart casserole dish.
Wipe pan with kitchen towel, add the last 2 tbsp. oil. Over medium heat, sauté onions and garlic until soft, about 6-7 minutes. Transfer to the casserole dish.
Add stock, water, paprika, salt, pepper and basil to casserole dish. Bring to a boil, reduce to simmer, cover and cook 1 1/2 hours.
Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.
Stir in frozen peas, cover and simmer for another 5 minutes before serving.